5 cups (1.25 L) tortilla chips
1 (19-ounce) can black beans, drained
1 can Old El Paso* Chopped Green Chilies, drained
2 teaspoons (10 mL) Old El Paso* Taco Seasoning Mix (from 35 g package)
2 plum (Roma) tomatoes, chopped
2 cups (500 mL) finely shredded Monterey Jack or Cheddar cheese
Heat gas or charcoal grill.
Spray 12x18-inch foil pan with nonstick cooking spray.
Spread tortilla chips in pan.
In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips.
Top with tomatoes and onions.
Sprinkle with cheese.
Cover pan with foil.
Place foil pan on grill over medium heat.
Cover grill; cook 8 to 10 minutes or until cheese is melted.
Carefully remove foil.