Layered Chex Mex Casserole

4 1/2 cups Corn Chex cereal
1 can (15 to 16 ounces) dark red kidney beans, undrained
2 cups shredded Cheddar cheese (8 ounces)
1 1/2 cups Old El Paso Thick 'n Chunky salsa
Sour cream, if desired

Heat oven to 350 degrees. Spread 2 1/2 cups of the cereal in ungreased square baking dish, 8x8x2 inches. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese.

Sprinkle with remaining 2 cups cereal and 1 cup cheese. Bake uncovered 20 to 25 minutes or until heated through and cheese is melted. Serve hot or cold with sour cream. Makes 9 servings