Tostado Pie

Tostado Pie
From Suzanne at Macey's Little Theatre

The pie itself is baked, then topped with the salad when it comes out of the oven. Serve the toppins on the side so that everyone can build their own.

1 1/2 pounds lean ground beef or pork
1 large onion, chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1 cup tomato puree
1 (15 oz. ) can refried beans
2 cups grated Monterey Jack cheese
2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup chopped red onion
1 (4 oz.) can sliced olives
1/4-1/2 cup sliced jalopeno peppers, drained (she used the canned peppers)
1 large avacado, diced, tossed with 1 tsp. lemon juice
1 cup sour cream
4 cups corn tortilla chips (yellow, white, and/or blue)

Preheat oven to 375 degrees. Spray a 9"x13" casserole with non-stick cooking spray. In a skillet cook the ground beef/pork until it loses its' pink color. Drain; add onion, chili powder, and cumin. Cook until the onion turns translucent. Add the tomato puree and bring to a boil. Mash the refried beans and spread them in the bottom of the prepared pan. Sprinkle the beans with 1/2 cup of the cheese, top with the meat mixture and remaining cheese. Place panin oven and bake for 15 minutes, until cheese is melted and bubbly. Remove the pan from the oven and top with remaining ingredients or serve them on the side. Tuck tortilla chips around the casserole and serve immediately.