| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Chile, Pie, Cheese, Southwest |
6 |
Servings |
INGREDIENTS
| 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 shredded |
| 1/2 |
c |
Cheddar Cheese shredded |
| 2 1/2 |
oz |
Mushrooms fresh or jar sliced |
|
|
Ripe olives, sliced |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #309
Date: Thu, 21 Nov 1996 09:00:37 -0500
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Time: A longing in man for reuniting with God.”