Quick Dinner Nachos

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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


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.

***You can also top with beef or chicken!

Thank You Pillsbury!!

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