Recipe Source: gulfcoastrecipes.com
1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.
Use 2 cups enchilada sauce in place of tomatoes.
Add (2) 2.2 ounce cans sliced ripe olives.
Add (2) 4 ounce cans diced green chilies.