8 oz. tortilla chips
3/4 cup Old El Paso Thick 'n Chunky Salsa
1 (15-oz.) can Green Giant, Joan of Arc or Progresso Black Beans, drained, rinsed
3 frozen charbroiled mesquite chicken breast patties, thawed, chopped
1 tomato, chopped
8 oz. (2 cups) finely shredded Mexican cheese blend


1) Heat oven to 400 degrees F. Line 15x10x1-inch baking pan
with foil. Spread half of tortilla chips evenly in
foil-lined pan.

2) In medium bowl, combine salsa and beans; mix well. Spoon
half of bean mixture over chips; top with half each of
chicken, tomato and cheese. Repeat layers.

3) Bake at 400 degrees F for 12 to 14 minutes or until cheese
is melted.

8 servings