1 Baked 9 inch pie shell
1 1/2 c Crushed tortilla chips
2 c Cooked pinto beans
2 c Green chile
1/4 c Green onions, sliced
1/2 c Sour Cream
1/2 c Monterey Jack cheese
1/2 c Cheddar Cheese
2 1/2 oz Mushrooms fresh or jar
Ripe olives, sliced
Preheat oven to 375 F. Sprinkle 1 cup of chips in pie crust. Combine
beans, chile and onion; spread over chips in pie crust. Dot with sour
cream. Top with mushrooms and olives, then cheese, finally the rest
of the chips. Cover lightly with foil and bake for about 15 minutes.
Uncover and bake 30 minutes longer. Garnish with tomatos and avacados.
WALT New Mexico Magazine Sept-93