2 c Coarsely crushed corn chips
(or Tostada Chips)
16 oz Refried beans
2 1/2 c Monterey Jack Cheese
(Or mexican blend) divided
1 c Salsa (your choice)
2 c Shredded cooked chicken or
-cooked turkey
(I did small dice turkey)
(SEE NOTE BELOW)
1 ts Mexican or Taco Seasoning
Or more to taste
1 ts Red Pepper Blend mixture *
2 ea Green onions, sliced
1 md Tomato, chopped
NOTE: Could substitute canned black beans - drained OR Vegetarian
meat substitute for chicken/turkey to make Vegetarian version.
*Red Pepper Blend Mixture by Durkee
Place corn chips in bottom of a greased 7 x 11 baking dish. Place
refried beans in a small saucepan; cook over medium heat until heated
through. Remove from heat and stir in one cup of cheese and the
salsa. Spread this mixture over chips.
Toss the meat (or black beans, etc) with Mexican and red pepper
mixture and sprinkle over refried bean layer.
Top with remaining 1 1/2 cup of shredded cheese.
Bake uncovered at 400 for 25 minutes or until cheese is melted.
Remove from oven, let rest 10 minutes and sprinkle with the tomato.
Variation of recipe taken From Taste of Home Magazine Dec/Jan 2005
NOTE: Did not reheat in microwave very well. Try Fritos next time
to see if they reheat better.
