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Prep 20min
Total30min
Servings20
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Ingredients
2
cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup frozen corn
1/2
cup finely chopped green bell pepper
2
medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1
jalapeño chile, seeded, finely chopped
1
clove garlic, finely chopped
1
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
cup shredded Mexican cheese blend (2 oz)
12
oz yellow tortilla chips
2
tablespoons chopped fresh cilantro, if desired
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Steps
1
Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
2
Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)
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For a smokier flavor, substitute 2 cans (14.5 oz each) fire-roasted tomatoes for the diced tomatoes with lime juice and cilantro.
This vegetable dip can be made up to 8 hours in advance. Cover and refrigerate until ready to microwave.
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