Ingredients
1
(15.5-oz.) can pinto beans, drained
8
oz. Mexican pasteurized prepared cheese product with jalapeño peppers, cubed (2 cups)
6
cups tortilla chips
1/4
cup sliced ripe olives
3/4
cup chopped seeded tomato
1/3
cup sour cream
1/4
cup chopped fresh cilantro
Preparation
In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently.
Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately.
