1 qt. creamed chili
3/4 c. green onions, chopped
1/2 tsp. garlic powder
1/2 tsp. black pepper
Salt to taste
1/2 gal. cooked pinto beans
1/2 can Ro-Tel green chilies and tomatoes
1/2 tsp. hot sauce
3/4 tsp. Morton's chili blend
Grated cheese for topping

Beat beans with mixer until they are like mush. Add remaining ingredients and mix well. Fry tortillas flat until crisp. Spread on cookie sheet and top each one with 2 tablespoons of mixture and 1 tablespoon creamed chili and grated cheese.