Fiesta Nachos

Source: The Pampered Chef

6 (7-inch) flour tortillas
1 can refried beans
1/2 cup onion, chopped
3 tablespoons salsa
2 cups shredded marble cheese, divided
1/2 cup tomato, chopped
Olives, red pepper, green pepper, sour cream, guacamole (optional)

Heat oven to 400 degrees F.

Using Pizza Cutter, cut each tortilla into 6 wedges. Starting at outside edge of 15-inch Round Baking Stone, arrange tortilla wedges in circle with sides slightly overlapping and points toward centre. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of stone will be covered with chips.) Bake 8 to 10 minutes or until chips are lightly browned and crisp; remove from oven.

In 1-quart Batter Bowl, combine beans, onions, salsa, and (olives and peppers if using) mix gently. Sprinkle 1 cup of cheese over tortilla chips on Stone; top with bean mixture and remaining 1 cup cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Chop tomato with Food Chopper; sprinkle over nachos. Serve warm with sour cream, guacamole and additional salsa, if desired.

Yields 12 servings.

Approximately 150 calories and 8g fat per serving