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Southwest Chile Pie



  • 1 baked 9-inch pie shell
  • 1 1/2 cups crushed tortilla chips
  • 2 cups cooked pinto beans
  • 2 cups diced green chile
  • 1/4 cup green onions, sliced
  • 1/2 cup sour cream
  • 1/2 cup Monterey jack cheese, shredded
  • 1/2 cup Cheddar Cheese -shredded
  • 2 1/2 ounces mushrooms fresh or jarred, sliced
  • Ripe olives, sliced


  1. Heat oven to 375 degrees F.
  2. Sprinkle 1 cup tortilla chips in pie crust.
  3. Combine beans chile and onion; spread over chips in pie crust. Dot with sour cream. Top with mushrooms and olives. Sprinkle with cheese and then the remaining chips.
  4. Cover lightly with foil and bake for about 15 minutes.
  5. Uncover and bake 30 minutes longer.
  6. Garnish with tomatoes and avocados.

Yield: 6 servings


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