Yield: 6 servings
- Catalina salad dressing: 1/2 Cups
- Shredded Cheddar cheese: 2 Cups
- Chopped onion: 1/2 Cups
- 15-ounce can ranch-style beans: 1 Each
- Crumbled corn chips: 2 Cups
- Bunch cilantro: 1 Each
Drain and discard half of the liquid from the beans. In a large mixing bowl, toss together beans and the remaining liquid, onion, tomato, cheese, and dressing. Cover, and refrigerate 1 hour, or until chilled.
Serve over crumbled corn chips. Garnish with cilantro.