2 (16 oz.) cans Spanish style stewed tomatoes
2 (16 oz.) cans jalapeno style pinto beans
1 (4 oz.) can chopped green chilies
1 (8 oz.) can tomato sauce
1 med. onion, chopped
2 cloves garlic, pressed
1 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried oregano
1/2 tsp. cilantro

Combine all ingredients in 2 quart casserole; mix well. Chill overnight. Serve with tortilla chips. Yield: 6 to 8 servings.