PICNIC TACO NACHOS

5 cups tortilla chips
1 (15 oz) can Progresso black beans, drained and mashed
1 (4.5 oz) can Old El Paso chopped green chiles, drained
2 teaspoons Old El Paso taco seasoning mix (from 1 .25-os package)
2 plum (Roma) tomatoes, chopped
2 medium green sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.

In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.

Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Summer Favorites, Betty Crocker Recipe Magazine, Summer 2007, #239