Chicken Enchilada Casserole

1 can (15 1/2 oz) pinto beans, drained, rinsed

1/2 cup Old El Paso® Thick 'n Chunky salsa (from 12-oz jar)

3 teaspoons chili powder

1/4 teaspoon garlic powder

1/2 loaf (16-oz size) prepared cheese product, cut into cubes

1 cup Original Bisquick® mix

3/4 cup milk

2 tablespoons butter, melted

1 cup shredded lettuce

1 plum (Roma) tomato, diced (1/2 cup)

4 medium green onions, sliced (1/4 cup)