1 can (19 oz.) red kidney beans, rinsed and drained
1 jar (16 oz.) salsa
1 Tbsp either lemon juice or lime juice
1/2 tsp cumin
9 cups tortilla chips
1 jar (15 oz.) salsa con queso
1 cup jumbo pitted ripe black olives, halved
2 cups Fritos flavor twists
Honey BBQ corn chips
1 cup guacamole
1 Tbsp cilantro
Breakstone's Light Sour Cream
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Let's Make It
Preheat oven to 350°F. Line a 12" pizza pan with foil. Coat with cooking spray. Combine beans, 1 cup salsa, juice and cumin. Reserve.
Spread half of tortilla chips over pan, top with half bean mix, 1 cup cheese dip, 1/2 cup olives, 1 cup Fritos and 1/2 cup salsa. Add remaining tortilla chips and bean mix, 1/2 cup dip and remaining olives. Top with Fritos, remaining salsa and dip.
Cover with foil, bake 10 min, uncover, and bake 10 min. Dollop with guacamole. Sprinkle with cilantro. Serve with Breakstone's Light Sour Cream.