Spicy Nacho Bake

• PAM Original No-Stick Cooking Spray
• 1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
• 1/2 teaspoon Gebhardt Chili Powder
• 1/2 teaspoon ground cumin
• 5 cups tortilla chips (5 cups = 5 oz)
• 1 can (8 oz each) red kidney beans, drained, rinsed
• 3/4 cup fresh or frozen corn kernels
• 2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
• 1/2 small green bell pepper, finely chopped
• 1/2 small onion, chopped

1. Hands On: 10 minutes
2. Total: 40 minutes
3. Preheat oven to 375F. Spray 8- x 8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.
4. Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.
5. Bake 30 minutes. Cut into 4 squares to serve.

spray, tomatoes, gebhardt chili powder, ground cumin, tortilla chips, red kidney beans, corn kernels, pepper, green bell pepper, onion

Taken from www.myrecipes.com/recipe/spicy-nacho-bake (may not work)