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Ingredients
- 1 1/2 c. crushed nacho tortilla chips
- 1 baked 9 inch pastry shell
- 1 (15 ounce.) can chili with beans
- 1 (4 ounce.) can diced green chili peppers, liquid removed
- 3/4 c. sliced olives
- 1/4 c. sliced green onions
- 1/2 c. lowfat sour cream
- 1/2 c. shredded Monterey Jack cheese
- 1/2 c. shredded cheddar cheese
- Toppers such as: shredded lettuce, minced tomato, guacamole
Directions
- Sprinkle 1 c. crushed chips in bottom of baked crust. Combine chili, peppers, 1/2 c. olives and onions. Spread over chips in crust. Spread lowfat sour cream over chili mix. Top with cheese, remaining olives, and chips. Cover lightly with foil. Bake at 375 degrees for 15 min. Uncover and bake 20 more or possibly till heated through. Serve with toppers. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1314g | |
| Calories 4420 | |
| Calories from Fat 2986 | 68% |
| Total Fat 332.75g | 416% |
| Saturated Fat 79.55g | 318% |
| Trans Fat 0.78g | |
| Cholesterol 269mg | 90% |
| Sodium 5492mg | 229% |
| Potassium 2559mg | 73% |
| Total Carbs 267.91g | 71% |
| Dietary Fiber 29.6g | 99% |
| Sugars 31.52g | 21% |
| Protein 98.77g | 158% |
