60 Ritz crackers
2 eggs
1 (8 oz.) jar Ortega mild taco sauce
1/2 c. chopped tomato
Dairy sour cream, optional
1 (3 1/2 oz.) can pitted ripe olives, drained
1 c. shredded Monterey Jack cheese (4 oz.)
1/3 c. Blue Bonnet butter
1 tbsp. chili powder
1 lb. ground beef
1/2 c. chopped onion
Chopped parsley for garnish

Finely roll 42 crackers. In bowl, combine cracker crumbs, Blue Bonnet butter or Better Blend, 1 egg white and 1 teaspoon chili powder. Press on bottom and side of 9 inch pie plate; set aside.

In skillet, over medium-high heat, cook beef and onion until done; pour off drippings. Stir in taco sauce and remaining 2 teaspoons chili powder. Simmer 5 minutes, remove from heat. Stir in remaining egg and egg yolk. Reserve 1 olive for garnish; slice remaining olives. Spoon half the meat mixture into prepared crust. Top with 12 crackers, half the sliced olives and half the cheese. Spoon remaining meat mixture over cheese; top with remaining olives and cheese.

Bake at 375 degrees for 20 minutes or until set. Sprinkle with tomato. Garnish with remaining crackers, sour cream, parsley and reserved olive if desired.