Chili Nacho Dip

Ingredients

• 1 (7 3/8-ounce) carton chili without beans
• 2 tablespoons tomato paste
• 1 (15-ounce) can pinto beans, drained
• 1 (10-ounce) can tomatoes with green chiles, drained and chopped
• 1/2 cup minced fresh cilantro
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup peeled, diced avocado
• 1 teaspoon lemon juice
• 1 (16-ounce) carton sour cream
• 1 cup seeded, diced tomato
• 1/2 cup minced green onions
• 1/2 cup sliced ripe olives

Preparation

1. 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.
2. 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. Serve with tortilla chips.