|Corn chex cereal||4 1⁄2 Cup (72 tbs)|
|Progresso red kidney beans||19 Ounce (Undrained)|
|Shredded cheddar cheese||8 Ounce|
|Salsa||1 1⁄2 Cup (24 tbs) (Old El Paso)|
|Sour cream||1 Cup (16 tbs)|
1. Heat oven to 350°F.
2. In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese.
3. Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream.
High Altitude (3500-6500 ft): No Changes.