Tex-Mex Casserole

• 1 1/2 cups crushed tortilla chips
• 1 lb shredded/cubed cooked chicken
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can corn, drained
• 1 (8 ounce) can tomato sauce
• 1 cup prepared salsa
• 1 cup chopped onion
• 1 green bell pepper, chopped small
• 1 teaspoon garlic, from a jar or 2 cloves garlic, chopped
• salt and black pepper
• 12 ounces shredded monterey jack cheese or 12 ounces cheddar cheese (or combination of the two)
• Garnishes
• chopped tomato
• shredded lettuce
• sour cream
• salsa

1. Preheat oven to 350.
2. Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
3. Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
4. Let stand for 3-5 minutes before serving.
5. Cut into 8 servings.
6. Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

tortilla chips, chicken, pinto beans, red kidney beans, corn, tomato sauce, salsa, onion, green bell pepper, garlic, salt, cheese, tomato, shredded lettuce, sour cream, salsa

Taken from www.food.com/recipe/tex-mex-casserole-75783 (may not work)