• 1 can (10 3/4 oz.) condensed Cheddar cheese soup
• 1/2 C. low-fat (1%) milk
• 1 jar (16 oz.) mild or medium-hot salsa
• 1 bag (7 oz.) baked, unsalted tortilla chips
• 1 can (16 oz.) refried beans
• 1 or 2 jalapeño chiles, thinly sliced(optional)
• 1 C. shredded Cheddar cheese

Preheat oven to 400° F. In 13" by 9" ceramic or glass baking dish, stir undiluted soup with milk; spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chilies and Cheddar. Bake 20 minutes or until hot.