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Warm Southwest Salsa with Tortilla Chips

Makes 20 Servings

Prep Time: 20 min.
Cooking Time: 10 min.
Total Time: 30 min.


  • 2 - cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained

  • 1 - can (15 oz) black beans, drained, rinsed

  • 1 - cup frozen corn

  • 1/2 - cup finely chopped green bell pepper

  • 2 - medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)

  • 1 - jalapeño chile, seeded, finely chopped

  • 1 - clove garlic, finely chopped

  • 1 - teaspoon chili powder

  • 1/2 - teaspoon ground cumin

  • 1/2 - cup shredded Mexican cheese blend (2 oz)

  • 12 - ounces yellow tortilla chips

  • 2 - Tablespoons chopped fresh cilantro, if desired


Lightly spray 1 1/2-quart round microwavable casserole with cooking spray.

  1. In large bowl, mix petite diced tomatoes with lime juice and cilantro, black beans, frozen corn, chopped green bell pepper, tomatillos, jalapeño chile, clove garlic, chili powder, and ground cumin. Spoon into casserole. Sprinkle cheese evenly over top.

  2. Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro.

  3. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Alan’s Kitchen Tips

  • For a smokier flavor, substitute 2 cans (14.5 oz each) fire-roasted tomatoes for the diced tomatoes with lime juice and cilantro.

  • This vegetable dip can be made up to 8 hours in advance.  Cover and refrigerate until ready to microwave.

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