| 5 | cups tortilla chips |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed and mashed |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 2 | teaspoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 2 | plum (Roma) tomatoes, chopped |
| 2 | medium green onions, sliced (2 tablespoons) |
| 2 | cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
| 1. | Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan. | | 2. | 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. | | 3. | Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. | Cook covered over medium-low heat.
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