1/4 c. salad oil
1/2 lb. ground beef
1 medium onion, diced
1 (4 oz.) can chopped mild green chilies, drained
1/2 lb. Monterey Jack cheese, shredded
4 (8-inch) flour tortillas
1 clove garlic, minced
1 (8 oz.) can refried beans
1/3 c. hot taco sauce

In a 10-inch skillet over medium heat in hot salad oil, fry 1 tortilla at a time about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortillas to paper towels to drain. Discard any remaining oil.

Preheat oven to 350°F. In the same skillet over high heat, cook ground meat, onion and garlic until all pan juices evaporate and meat is well browned, stirring occasionally. Remove skillet from heat; stir in green chilies, refried beans and taco sauce.

In 10-inch pie plate, place 1 tortilla; top with 1/4 of bean mixture and 1/4 of cheese. Continue layering remaining tortillas with bean mixture and cheese.

Bake pie 30 minutes or until heated through.

You may sprinkle with 1 cup thinly sliced lettuce, a medium tomato and sliced ripe olives. I prefer to serve it with a salad.

Makes 6 main dish servings.