Mexican Bean Casserole

The tortilla chips on the bottom form a crispy crust, I sprinkle grated Parmesan cheese on top of the casserole before topping with the remaining shredded cheese, but that is only optional. Sour cream and chopped tomatoes are a must served with this casserole.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 cups  crushed tortilla chips
• 2 -3  cups  cooked chicken breasts, cubed (can use cooked cubed turkey also)
• 1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
• 1 (15 ounce) can red kidney beans, washed and drained
• 2  cups canned corn kernels, drained (or use one 15 ounce)
• 1 (8 ounce) can tomato sauce
• 1 1⁄2 cups salsa (I use spicy!)
• 1  onion, chopped
• 1  tablespoon  chopped fresh garlic
• 1  green bell pepper, chopped
•  salt and pepper
• 3 -4  cups monterey jack cheese, shredded (or cheddar cheese)
• 1 -2  large  firm tomatoes, chopped
• 2  cups sour cream (or to taste)

Directions

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
4. In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
5. Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
6. Sprinkle with 2 cups (or more if desired) shredded cheese.
7. Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
8. Bake uncovered for 30-35 minutes.
9. Let stand for 5-6 minutes before serving.
10. Spoon onto plates and top with sour cream and chopped tomatoes.