Spicy Nacho Bake

Name: Spicy Nacho Bake
Ingredients: PAM Original No-Stick Cooking Spray; 1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained; 1/2 teaspoon Gebhardt Chili Powder; 1/2 teaspoon ground cumin; 5 cups tortilla chips (5 cups = 5 oz); 1 can (8 oz each) red kidney beans, drained, rinsed; 3/4 cup fresh or frozen corn kernels; 2 cups shredded Pepper Jack cheese (2 cups = 8 oz); 1/2 small green bell pepper, finely chopped; 1/2 small onion, chopped

10 ingredients

5 steps

Ingredients

PAM Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt Chili Powder
1/2 teaspoon ground cumin
5 cups tortilla chips (5 cups = 5 oz)
1 can (8 oz each) red kidney beans, drained, rinsed
3/4 cup fresh or frozen corn kernels
2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions

1

Hands On: 10 minutes
2

Total: 40 minutes
3

Preheat oven to 375F. Spray 8- x 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.
4

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.
5

Bake 30 minutes. Cut into 4 squares to serve.