- 10 cups (about 2 10-oz. bags) O Organics™ Yellow Corn Tortilla Chips
- 1 can (16 oz.) refried black beans
- 1 (4 oz.) can diced green chilies
- 1 (2.25 oz.) can sliced ripe olives, drained
- 2 cups (about 8 oz.) shredded jalapeño pepper jack cheese
- 1/4 cup sliced green onions, white and green tops
- Guacamole and Lucerne® sour cream
1.
Scatter 5 cups tortilla chips on a 10- by- 15-in. rimmed baking sheet or ovenproof platter. In a 2- to 3-qt. pot, heat beans over medium-high heat, stirring to separate.
2.
Spoon 1/2 the beans over the chips, then sprinkle 1/2 of the green chilies and olives over the beans. Top with 1 cup of the cheese. Repeat to make one more layer using remaining chips, beans, chilies, olives, and cheese.
3.
Bake in a 350° oven until cheese is melted, about 10 minutes. Immediately sprinkle sliced green onions over top. Garnish with guacamole and sour cream, if desired. Serve from baking sheet; pull apart to eat.
