From the Pantry Butler kitchen
Tortilla Chips and Bean Dip
Prepare this layered dip with beans, salsa, sour cream, and cheese for your next party. Make your own tortilla chips to serve on the side. Fill up on fiber while having fun. USDA MyPlate Kitchen — Cooking Up Fun - A Pyramid of Snacks — Cornell Cooperative Extension — Cornell University Division of Nutritional Sciences (public domain), via myplate.food
Ingredients
- 4 (6-inch) corn tortillas
- 1 can (15.5 ounces) low-sodium kidney beans
- 1/4 salsa recipe — 1/2 cup
- 1/4 cup fat-free sour cream
- 1/2 cup cheddar cheese, shredded
- 1 cup lettuce, shredded
Method
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Place tortillas in a stack on cutting board.
- With a sharp knife, cut stack into eight pieces, forming triangles or wedges.
- Lay tortillas pieces out in single layer on baking sheet.
- Set aside while making dip.
- Open canned beans.
- Pour beans in colander; rinse and drain.
- Place beans in a small mixing bowl and mash with a potato masher.
- Spread beans over bottom of baking dish.
- Measure salsa and spread over beans.
- Measure sour cream and spread over beans.
- Grate and measure cheese; sprinkle over bean mixture.
- Place lettuce wedge on cutting board.
- Slice into thin strips; set aside.
- Place both the baking sheet with tortilla pieces and the dip in preheated oven.
- Bake about 8 minutes or until tortilla pieces are crisp and dip is bubbly.
- Sprinkle lettuce over dip and serve with tortilla chips.
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