Taco Salad Pie

--CRUST--

1/2 cup crushed tortilla chips
1 refrigerated pie crust
whole round tortilla chips

--FILLING--

1 pound lean ground beef
1 can undrained spicy chili beans -- 15-oz.
1 1/2 cups shredded cheddar cheese
1/2 cup salsa
1 cup chopped lettuce
1/2 cup chopped tomatoes
1 green onion -- sliced
1/2 cup sour cream
1/4 cup sliced ripe olives -- optional

Heat oven to 450 degrees. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch pie pan. Prepare pie crust as directed on package for one crust baked shell. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Generously prick crust with fork.

Bake at 450 degrees for 9 to 11 minutes or until crust is light golden brown. Cool. Carefully stand 1 row of whole tortilla chips around inside edge of baked shell.

Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked. Drain. Add chili beans, 1 cup of the cheese and salsa; mix well. Cook over low heat for 2 to 3 minutes or until beans are heated and cheese is melted. Spoon into cooled baked shell.

Top with lettuce, remaining 1/2 cup cheese, tomato, onion, sour cream and olives. Serve immediately. Makes 8 servings.