1/2 (10-3/4-oz.) can condensed Cheddar cheese soup*
1/4 cup low-fat (1%) milk
1 cup mild or medium-hot salsa
1/2 (7-oz.) bag baked, unsalted tortilla chips
1 cup fat-free refried beans
1 jalapeño chile, thinly sliced
1/2 cup shredded Cheddar cheese
Preheat oven to 400ºF.
In 13x9-in. ceramic or glass baking dish, stir undiluted soup with milk; spread evenly.
Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
Bake 20 minutes or until hot.
Serves 2
NOTE: *Save other 1/2 can of soup in a ziploc bag and freeze for another use
1/4 cup low-fat (1%) milk
1 cup mild or medium-hot salsa
1/2 (7-oz.) bag baked, unsalted tortilla chips
1 cup fat-free refried beans
1 jalapeño chile, thinly sliced
1/2 cup shredded Cheddar cheese
Preheat oven to 400ºF.
In 13x9-in. ceramic or glass baking dish, stir undiluted soup with milk; spread evenly.
Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
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Bake 20 minutes or until hot.
Serves 2
NOTE: *Save other 1/2 can of soup in a ziploc bag and freeze for another use