Instructions: Toppings: tomatoes, chopped avocados, chopped onions, chopped lettuce, shredded Monterey Jack cheese, grated picante sauce

Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings.
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NOTES : I added chopped ripe olives, sharp cheddar cheese, and sour cream.

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