Individual Seven-Layer Dip in Jars with Baked Tortilla Chips

Preheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.

Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.

Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.

Top off each jar with tomato, scallions and toasted corn nuggets (or "nuts"). Screw or lock lids on the containers. Serve with the tortilla strips.