Bean & Chicken Tortilla Pie
4 corn tortillas (5 or 6-inches in diameter)
1 (16-oz) can refried beans
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1-1/2 cups cooked chicken, diced
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
1 (2-oz) can sliced ripe olives, drained
1 (8-oz) jar taco sauce (1 cup)
Heat oven to 375º. Grease pie plate, 9 x 1-1/3 inches.
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). Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.
Serves 6