Ingredients
| 3 | plum tomatoes, finely chopped |
| 1 | cup finely chopped red or white onion |
| 1 | cup chopped fresh cilantro |
| 12 | cups corn tortilla chips |
| 1 | (15 ounce) can HORMEL® Chili with Beans |
| 1 | (2.25 ounce) can sliced ripe olives, coarsely chopped, if desired |
| 3 | cups shredded Colby or Monterey Jack cheese |
| 2 | fresh jalapeo chilies, thinly sliced, if desired |
Directions
Heat oven to 375˚F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeño slices, if desired. Repeat layers until all the ingredients are used.
Bake 15 minutes or until cheese is completely melted. Serve nachos hot.