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.
Bake for 20 minutes or until hot.
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