12 small tortillas, torn into bite size pieces
2 cans (15 oz. each) chili beans, undrained
1 ½ cups salsa
1 ½ cups shredded cheese
3 tablespoons diced onions
Heat oven to 400 degrees. Spray a 2-quart casserole with non-stick cooking spray. Place half of the tortilla pieces in casserole. Top with one can of beans. Repeat layers. Pour salsa on top of beans. Sprinkle with cheese and onions. Bake, uncovered, about 20 minutes or until bubbly around edge.
Serve with sour cream(not included in nutritional information)
Makes 8 servings
260 calories, 9 g fat, 5g fiber
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