Tex-Mex Beef and Bean Dip

I tried this dip tonight and it is soooo good. No need to say it, but it came from Cooking Light. I did use a whole pound of beef just because I was too lazy to do anything with the extra 1/2 pound. I also used plain chile powder. And since I could only find a big chunk of queso fresco, we crumbled some of the leftover on top of the chicken tortilla soup that we had tonight too. We were stuffed after dinner.
Ingredients
1/2 pound ground sirloin
2 tablespoons no-salt-added tomato paste
1 to 2 teaspoons chipotle chile powder
3/4 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup thinly sliced green onions
3 ounces bite-size baked tortilla chips (about 60, such as Tostitos Scoops)
Preparation
1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef to pan. Add tomato paste and next 4 ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally.
2. Spoon meat mixture into a serving bowl; top with crumbled cheese and green onions. Serve with tortilla chips.