10 ounces (one 16-ounce can) pinto beans, rinsed and drained 1 teaspoon chili seasoning 1/2 cup chunky salsa (mild, medium, or hot) 24 oven-baked corn tortilla chips 1 cup peeled and chopped fresh tomato 1/2 cup thinly sliced pickled jalapeņo chilies (optional) 1 cup + 2 tablespoons (4-1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 400 degrees. In a medium saucepan, mash pinto beans with a fork. Stir in chili seasoning and salsa. Cook over medium heat until mixture is hot, stirring often. Remove from heat. Spoon 1 full tablespoon bean mixture on top of each tortilla chip and arrange chips in a single layer on a large baking sheet. Evenly sprinkle tomato and chilies over chips. Sprinkle Cheddar cheese evenly over top. Bake for 3 to 5 minutes. Divide into 4 servings. Serve hot.
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