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Mile-High Salsa Pie**




Source of Recipe


betty crocker
1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
1 box (8.7 oz) Old El Paso® Soft Taco Bake® dinner kit
1 cup water
1 can (15 oz) Progresso® kidney beans, drained, rinsed
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese (4 oz)

1. Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
2. In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
3. Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.
High Altitude (3500-6500 ft): Cover; bake 20 to 25 minutes.