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!
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.