2 (16 oz.) cans pinto beans (drained and mashed)
1 c. sour cream
2 c. shredded cheddar cheese (reserve small amount for garnish)
2 (4 oz.) cans chopped green chilies
1/2 tsp. Tabasco (or to taste)

Stir all ingredients until well mixed. Spoon into oven-proof dish. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes or until bubbly. Makes 5 cups. Serve with tortilla chips.