Yield: 6 Servings
|1||Baked 9 inch pie shell|
|1½ cup||Crushed tortilla chips|
|2 cups||Cooked pinto beans|
|2 cups||Green chile|
|¼ cup||Green onions, sliced|
|½ cup||Sour Cream|
|½ cup||Monterey Jack cheese shredded|
|½ cup||Cheddar Cheese shredded|
|2½ ounce||Mushrooms fresh or jar sliced|
|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