Mini Chilaquiles Casseroles

• 2-3/4 cups bite-size tortilla chips
• 1 cup unsalted corn kernels
• 1 cup rinsed and drained black beans
• 1 small jalapeno pepper, finely diced
• 1 cup diced tomatoes
• 1/2 cup fresh cilantro, chopped
• 2 cups TACO BELL Thick & Chunky Mild Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• chopped fresh cilantro, for garniash
• diced tomatoes, for garnsih
• finely diced jalapeno pepper, for garnish

1. Adjust oven rack to middle position and preheat the oven to 350 Fahrenheit.
2. Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside.
3. In a medium bowl combine corn kernels, black beans, jalapeno, diced tomatoes, and cilantro leaves.
4. Mix briefly to combine.
5. Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips.
6. Add 1/4 cup salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture.
7. Press down lightly on the solids.
8. Add another 1/4 cup salsa to each mini Dutch oven, layer with tortilla chips, and top with cheese.
9. Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly.
10. Remove from the oven.
11. Garnish with chopped cilantro, diced tomatoes, and jalapenos if desired.
12. Serve hot.

bitesize tortilla chips, unsalted corn kernels, black beans, jalapeno pepper, tomatoes, fresh cilantro, taco, four cheese, fresh cilantro, tomatoes, jalapeno pepper

Taken from www.kraftrecipes.com/recipes/mini-chilaquiles-casseroles-184762.aspx (may not work)