Tortilla Casserole

1 can (15 oz) pinto or black beans, drained
1 can (11 oz) condensed tomato soup
1 can (11 oz) corn kernels, drained
1 cup mild salsa
1/2 cup low-fat milk
6 soft-taco sized flour tortillas, cut into 1-inch pieces (or use 3 cups tortilla chips)
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees. In a large bowl, mix together all the ingredients, reserving half of the cheese.

Place the mixture in a 2-quart casserole, cover it with foil, and bake if for 30 minutes. (For a crunchier top, remove the foil and broil the casserole for the final five minutes). Remove from the oven, uncover, and sprinkle the remaining cheese on top. Top it with crumbled tortilla chips if you like more crunch.