1 16-oz. can pinto beans (2 c.)
½ t. chili powder
½ t. cumin
½ t. garlic powder
½ t. oregano
1/8 t. pepper
½ c. grated cheese
Heat the beans in a heavy saucepan. Remove from heat and stir in spices. Mash. Cook, stirring, over low heat until fairly dry. Put the beans in an oiled 2” pan. Stick 15 tortilla chips into them, and sprinkle the cheese on top. 15 minutes at 350. 6 servings.