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6/5/08 9:53 P

Gringo Nachos
Joanna Lund
KWQC-TV6 1/03/2000
Serves 4

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.

Each serving equals:
HE: 2-3/4 Protein, 1 Bread, 1 Vegetable
206 Calories, 6 gm Fat, 13 gm Protein, 25 gm Carbohydrate, 836 mg Sodium, 268 mg Calcium, 5 gm Fiber
DIABETIC: 2 Meat, 1 Starch, 1 Vegetable