Bean and Chicken Tortilla Pie

 

4

corn tortillas (5 or 6 inches in diameter)

1

can (16 ounces) refried beans

1

cup shredded mozzarella cheese (4 ounces)

1/2

cup shredded Cheddar cheese (2 ounces)

1 1/2

cups cut-up cooked chicken

1

medium tomato, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

1

can (2 1/4 ounces) sliced ripe olives, drained

1

jar (8 ounces) taco sauce (1 cup)

• 1 Heat oven to 375º. Grease pie plate, 9x1 1/4 inches.
• 2 Place one of the tortillas in pie plate. Cut remaining tortillas in half; arrange around center tortilla, overlapping slightly. (Round edges will form a scallop pattern around pie plate.)
• 3 Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
• 4 Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.