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recipe card
October 17, 2002

vegetarian
Nacho Casserole
the cook:mel about more

1 can condensed Cheddar cheese soup
1/2 C. low fat milk
1 16 oz. jar of hot, med or mild salsa
1 7 oz. bag baked, unsalted tortilla chips
1 16 oz. can fat-free refried beans
1 or 2 jalapenos, thinly sliced into rounds
1 C. shredded Cheddar or Mexican blend cheese

Preheat oven to 400. In 9x13 glass or ceramic baking dish, stir undiluted soup with milk, spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with jalapenos and cheese. Bake 20 minutes.

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