10 1/2 oz. can condensed bean with bacon soup
1/2 c. dairy sour cream
1/2 pkg. (2 tbsp.) taco seasoning mix, dry
4 oz. (1/2 c.) shredded Cheddar cheese
4 oz. can green chilies, seeded and chopped
1 tsp. instant minced onion
12 corn tortillas
Cooking oil
2 c. lettuce, shredded
2 (2 c.) tomatoes, cut up
1 med. (1 c.) chopped onion

In a 2-quart glass mixing bowl, combine the first 6 ingredients. Mix well. Cook on maximum power, uncovered, for 5-6 minutes or until heated through, stirring twice.

In 10-inch skillet, brown tortillas one at a time in a small amount of hot oil until crisp about 1 minute on each side. Drain on paper toweling.

To serve, place 2 tortillas on each plate; pour about 1/4 cup hot cheese mixture on each. Top with lettuce, tomatoes, and onions. Makes 6 servings.