Mexican Salsa Dip - cooking recipe

Ingredients

2 (15 3/4 oz.) cans chili hot beans
2 (12 oz.) jars picante salsa, medium
1 large onion, chopped
2 c. shredded Cheddar cheese
4 oz. can diced green chiles
1 (16 oz.) can peeled tomatoes, chopped

Preparation

Mix all ingredients together.
If you like hot, use hot salsa. Serve with tortilla chips.