Instructions: Preheat the oven to 350 .

Combine dry TSP, tomatoes, corn, black beans, salsa, water, chili powder and oregano in a medium saucepan. Heat to boiling, then reduce heat and simmer until TSP is rehydrated and corn is tender, about 5 minutes.

Put half the TSP mixture in a 2-quart casserole. Top with half the tortilla chips and half the cheese. Repeat layers of TSP and chips, but do not add remaining cheese.

Bake at 350 for 20 minutes, until heated through. Remove from oven, sprinkle remaining cheese over top, and let sit 5 minutes for cheese to melt.

Yield: 6 servings

Serving size: 1 cup

Cuisine:
"African/middle Eastern"

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