Ingredients
1
can (15 to 16 oz) pinto beans, rinsed, drained
2
teaspoons reduced-sodium taco seasoning mix (from 1.25-oz package)
1/4
cup thick-and-chunky salsa
4
cups (4 oz) bite-size tortilla chips (about 80 chips)
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
1
small tomato, chopped (1/2 cup)
1/4
cup fat-free sour cream
4
medium green onions, sliced (1/4 cup)
Preparation
In 1-quart saucepan, mix beans, taco seasoning mix and salsa. Heat over medium heat 6 to 8 minutes, stirring occasionally, until bubbly.
Place 1 cup of the chips in each of four 1-quart plastic food-storage bags. Squeeze bag to crush chips slightly.
Top chips with bean mixture. Divide remaining ingredients evenly among bags.
