Preparation:
In medium bowl, combine refried beans and salsa; blend well and set aside.
Using six 8-inch plates, arrange chips on the outside rim. Place about 1/3
cup
bean mixture in the center of plate. Sprinkle 3 tablespoons cheese and 2
tablespoons diced tomatoes over chips and beans followed by 1 tablespoon
diced
green chiles. Spoon a large dollop of sour cream on top of beans. Sprinkle 1
tablespoon olives over entire dish. |