1Heat oven to 350°F. Spray cooking sheet with cooking spray.
2In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
3Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.