1. Heat oven to 425°F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
2. Spoon chili into each cup. Sprinkle with cheese and olives.
3. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
4. Serve on bed of shredded lettuce with sour cream and green onions. Makes 16.