Mexican Bean Casserole

• 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)

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.

tortilla chips, chicken breasts, black beans, red kidney beans, corn kernels, tomato sauce, salsa, onion, fresh garlic, green bell pepper, salt, cheese, tomatoes, sour cream

Taken from www.food.com/recipe/mexican-bean-casserole-141926 (may not work)