1 (10 3/4 ounce) can condensed Cheddar cheese soup
1/2 cup low-fat (1%) milk
1 (16 ounce) jar mild or medium-hot salsa
1 (7 ounce) bag baked, unsalted tortilla chips
1 (16 ounce) can refried beans
1 or 2 jalapeno chiles, thinly sliced (optional)
1 cup shredded Cheddar cheese
Heat oven to 400 degrees F.
In 13 x 9-inch ceramic or glass baking dish, stir undiluted soup with milk; spread
evenly. Top with half of salsa and half of chips. Carefully spread beans over chips.
Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
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