My Favorite Mexican Casserole

This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and www.epicurious.com.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups tortilla chips, crushed
• 1  lb chicken, shredded and cooked
• 15 1⁄2 ounces garbanzo beans, rinsed and drained
• 15 1⁄2 ounces kidney beans, rinsed and drained
• 15 1⁄4 ounces whole kernel corn, rinsed and drained
• 8  ounces tomato sauce
• 1  cup salsa
• 1  cup red onion, chopped
• 1  green bell pepper, cut into 1/4 inch dice
• 1⁄4 cup cilantro leaf, chopped
•  salt
•  fresh ground black pepper
• 6  ounces monterey jack cheese
• 6  ounces sharp cheddar cheese

• Garnishes

• 2  cups tomatoes
• 1  cup sour cream
• 1⁄2 cup cilantro leaf, chopped (fresh)

Directions

1. Preheat oven to 350.
2. Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
3. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
4. Place half the mixture evenly in the baking dish.
5. Combine the cheeses and sprinkle half over mixture.
6. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
7. Bake for 30 minutes.
8. Let stand for 5 minutes before serving.
9. Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.