Mexican Casserole

• 1 lb. dried red kidney beans
• 2 onions, chopped
• 1 clove garlic, mashed
• 1 Tbsp. peanut oil
• 1 (16 oz.) can whole tomatoes, coarsely chopped
• 1 (16 oz.) can tomato sauce
• 2 rounded Tbsp. chili powder
• 1/4 tsp. ground cumin
• salt
• 1 (10 oz.) pkg. frozen corn kernels
• 1 can pitted ripe olives, drained and halved
• 1/4 tsp. hot pepper sauce (or to taste)
• 1 doz. corn tortillas
• 6 scallions, chopped
• 3/4 lb. grated sharp Cheddar cheese

1. Cook beans according to basic directions.
2. Saute onions and garlic in peanut oil until lightly browned.
3. Add tomatoes, tomato sauce and seasonings.
4. Cook 10 minutes; add the beans with the bean broth, corn, olives and hot pepper sauce.
5. Cook until heated through.
6. Adjust seasonings.
7. Skim and reserve 1 cup of the thinner top of the bean mixture for sauce to pass at the table. Line an oiled 3 1/2 or 4 quart casserole dish with tortillas. Spoon over them a thick layer (about 1 inch) of bean mixture and sprinkle a few scallions on the beans.
8. Scatter some cheese evenly over top.
9. Reserve 1 cup of the cheese and some scallions for use later.
10. Continue making layers of tortillas, beans, scallions and cheese, ending with the bean mixture until the dish is nearly full.
11. Bake in a moderate oven (350u0b0) for 30 minutes or until casserole is bubbling and heated through.

dried red kidney beans, onions, clove garlic, peanut oil, tomatoes, tomato sauce, chili powder, ground cumin, salt, frozen corn kernels, olives, hot pepper, corn tortillas, scallions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290934 (may not work)