1 (20 ounce) can crushed pineapple, drained
1 cup diced celery
1 (14 ounce) can black bean stew mix
1 (16 ounce) can sliced peanuts
1 orange, sliced into rounds
1 (8 ounce) package tortilla chips
1 (6 ounce) can evaporated milk
1 1/2 cups shredded Mexican-style cheese
1/2 cup shredded lettuce
In a medium bowl, combine the pineapple, celery, black bean stew mix, peanuts and orange slices. Mix and pour into empty measuring cups. Cover the cups tightly with plastic wrap; refrigerate for several hours or overnight to keep from leaking .
Roll the softened tortilla chips into balls; spoon pineapple mixture over the balls. Roll the tortilla into barley disk; spoon pineapple over the cornfill. Cover the cans tightly with metal foil. Secure with toothpicks. Lay an inverted can on a flat surface, placing the bottom allowance between two sheets of waxed paper. Repeat liquid mixture over entire top of can.
Warn. Never overfill cans; lock can in plastic container to keep it closed. Refrigerate to drink during spread out.