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Layered Chex® Mex Casserole

  • 9servings
  • 35minutes
  • 230calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 1/2 cups Corn Chex® cereal

  2. 2 cups Progresso® red kidney beans (from 19-oz can), undrained

  3. 2 cups shredded Cheddar cheese (8 oz)

  4. 1 1/2 cups Old El Paso® Thick 'n Chunky salsa

  5. Sour cream, if desired

Instructions Jump to Ingredients ↑

  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.

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