Ingredients:
1 can (15 oz.) kidney beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 1 1/2 c. Old El Paso salsa 1/2 c. reduced-fat sour cream 2 t. chili powder 12 oz. American-blend salad mix 3 medium tomatoes, chopped 1/2 c. shredded reduced-fat Monterey Jack cheese 3/4 c. coarsely broken reduced-fat nacho cheese tortilla chips

Instructions:
Stir together kidney beans, black beans, salsa, sour cream and chili powder in large bowl. Layer salad mix, bean mixture, tomatoes, cheese and tortilla chips in ungreased 4-quart serving bowl or 9x13x2-inch baking dish.