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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sherry Lee, Shelby, Alabama Ingredients:
1 package (9 ounces) tortilla chips |
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (15 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) diced tomatoes |
1 can (8 ounces) tomato sauce |
1 envelope taco seasoning |
2 cups (8 ounces) shredded cheddar cheese |
shredded lettuce, sour cream and salsa, optional |
Directions:
1. Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
2. Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. Yield: 6-8 servings.
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