Recipe Source: hunts.com
Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes
PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped
Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.
Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.
Bake 30 minutes. Cut into 4 squares to serve.
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