Instructions

• Gather the ingredients and a 9×13-inch baking dish. Open cans and packages; drain the 11 oz. can of corn.
• If using lettuce, dice 1 head iceberg or romaine and set aside.
• Spoon the 16 oz. refried beans into the bottom of the 9×13-inch dish and spread into an even layer.
• Evenly sprinkle half of the 9¼ oz. Original Fritos (crushed) over the beans.
• Evenly spread the drained 11 oz. can of corn over the Fritos layer.
• Pour the 15.5 oz. Tostitos Queso Blanco over the corn and spread into an even layer.
• If using lettuce, evenly distribute the diced lettuce over the Queso Blanco.
• Evenly sprinkle 2 cups shredded Mexican blend or cheddar cheese over the lettuce (or Queso Blanco if not using lettuce).
• Spoon the 15.5 oz. Tostitos Chunky or Restaurant Style Salsa evenly over the cheese.
• Evenly sprinkle the remaining crushed Original Fritos (the other half of the 9¼ oz.) over the salsa.
• Cover the dish and refrigerate for at least 30 minutes or up to 8 hours before serving.
• Serve the dip with the 9¼ oz. Fritos Scoops.