This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 bag Tostitos scoops nacho chips
1 - 16oz. can black beans (drained and rinsed)
1 jar mild, medium or hot salsa dip
1 - 10oz. package frozen whole kernel corn (thawed)
4 green onions (chopped)
2 cups shredded cheese of your choice
1 chopped tomato
Spread nacho chips in a single layer on cookie sheets. In a bowl add beans,
corn, salsa and green onions--stir. Use a spoon to put some of the bean
mixture on each individual nacho chip. Sprinkle shredded cheese on each of
the nacho chips. Bake at 350 degrees until cheese melts. Remove from oven
and sprinkle a few chopped tomatoes on top of each nacho chip (on top of
the melted cheese).