Savory Meals!

Layered Chex® Mex Casserole

Go Tex-Mex with Chex®! Even little hands can help layer the four ingredients that are used in this hearty dish.

Prep Time:10 min
Start to Finish:35 min
Makes:9 servings

Average 3.78 from 32 ratingsAverage 3.78 from 32 ratingsAverage 3.78 from 32 ratingsAverage 3.78 from 32 ratingsAverage 3.78 from 32 ratings 32 ratings Rate   Email Print
Corn Chex®
4 1/2cups Corn Chex® cereal
1can (15 oz) Progresso® dark red kidney beans, undrained
2cups shredded Cheddar cheese (8 oz)
1 1/2cups Old El Paso® Thick 'n Chunky salsa
Sour cream, if desired
Good substitutions for this recipe include light red kidney beans or pinto beans instead of the dark red beans and Mexican blend cheese instead of the Cheddar.
Preparation Directions
1.Heat oven to 350°F.
2.In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese.
3.Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 710mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 4g); Protein 11% Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 20%; Iron 30Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Meat & Beans, 1/4 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet.