1/2 pound lean ground beef
2 eggs, beaten
2 cups crushed potato chips
2 cups plain nonfat yogurt
1 cup baked beans
1 (10 ounce) can diced green chile peppers, drained
1 (4 ounce) can tomato paste
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) container sliced ripe olives
1 teaspoon dried dill weed
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking dish.
In a large bowl, mix the ground beef, eggs, potato chips, yogurt, beans, green chiles, tomato paste, shredded cheese, Cheddar cheese, oregano, basil and olives.
Sprinkle the beef mixture over the prepared dish.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until pita is cooked through.
Place a packet of pepper jack cheese spread on top of the cooked pita, and sprinkle the mushroom mixture on top of the cheese.
Remove pita from oven, and brush with a small amount of the tomato sauce to keep it from sticking to the sides of the dish. Keep pita warm in oven by placing on a hot plate and placing on top of the pita.
Return pita to oven for 30 minutes, or until pita is cooked through. Serve hot or cold.