INGREDIENTS

9 oz. Mission® Pre-Fried Yellow Triangle Tortilla Chips (08619)  
6 oz.  Chorizo  
12 oz. whole Pinto Beans , drained 
4 oz. Smoked Cheddar Cheese , grated 
4 oz. Monterey Jack Cheese , grated 
3 oz.  Pico de Gallo  
1 1/2 oz. canned Chipotle Chiles , diced 
1 1/2 oz. Black Olives , diced 
 Sour Cream  
 Guacamole  

DIRECTIONS

1.) In a heavy skillet, over medium-high heat, thoroughly cook the chorizo.

2.) Add the pinto beans and mix into the chorizo, smashing some of the beans with the back of a slotted spoon.

3.) Spread out Mission® tortilla chips onto a 10-12” platter and top with the bean/chorizo mixture.

4.) Top with both cheeses. Place in salamander or broiler until cheeses melt. Garnish with pico de gallo, chipotles, olives and dollops of sour cream and guacamole.

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