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Categories:
bite size tortilla chips unsalted corn kernels black beans jalapeno pepper tomatoes fresh cilantro taco Four-Cheese fresh cilantro tomatoes jalapeno pepper
Viewed: 3 - Published at: a year agoIngredients
- 2-3/4 cups bite-size tortilla chips
- 1 cup unsalted corn kernels
- 1 cup rinsed and drained black beans
- 1 small jalapeno pepper, finely diced
- 1 cup diced tomatoes
- 1/2 cup fresh cilantro, chopped
- 2 cups TACO BELL Thick & Chunky Mild Salsa
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- chopped fresh cilantro, for garniash
- diced tomatoes, for garnsih
- finely diced jalapeno pepper, for garnish
Method
- Adjust oven rack to middle position and preheat the oven to 350 Fahrenheit.
- Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside.
- In a medium bowl combine corn kernels, black beans, jalapeno, diced tomatoes, and cilantro leaves.
- Mix briefly to combine.
- Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips.
- Add 1/4 cup salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture.
- Press down lightly on the solids.
- Add another 1/4 cup salsa to each mini Dutch oven, layer with tortilla chips, and top with cheese.
- Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly.
- Remove from the oven.
- Garnish with chopped cilantro, diced tomatoes, and jalapenos if desired.
- Serve hot.
