Ingredients
4 1/2
cups Corn Chex™ cereal
2
cups Progresso™ red kidney beans (from 19-oz can), undrained
2
cups shredded Cheddar cheese (8 oz)
1 1/2
cups Old El Paso™ Thick ’n Chunky salsa
Sour cream, if desired
Preparation
Heat oven to 350°F.
In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese.
Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream.
