Chili Nacho Dip
|Chili without beans||7 3⁄8 Ounce (1 Carton)|
|Tomato paste||2 Tablespoon|
|Canned pinto beans||15 Ounce, drained|
|Canned tomatoes with green chilies||1 Can (10 oz), drained and chopped|
|Minced fresh cilantro||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Peeled diced avocado||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Sour cream||16 Ounce (1 Carton)|
|Seeded diced tomato||1 Cup (16 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
Combine chili and tomato paste; stir well.
Add beans, chopped tomato with green chiles, and cilantro; stir well.
Spread chili mixture in a 10-inch quiche dish; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine avocado and lemon juice; toss gently to coat.
Spread sour cream over melted cheese.
Top with avocado mixture, diced tomato, green onions, and olives.