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Layered Mexican Casserole

This is a great layered Mexican casserole recipe. One serving is a whole meal in itself. Serve lemon sherbet for dessert!

• 1 1/2 cups crushed tortilla chips
• 1 pound shredded cooked chicken meat (from a small roasted chicken)
• 1 can (15 1/2 ounces) garbanzo beans, drained
• 1 can (15 1/2 ounces) kidney beans, drained
• 1 can (15 1/4 ounces) corn kernels, drained
• 1 can (8 ounces) tomato sauce
• 1 cup prepared salsa
• 1 cup chopped red onion
• 1 green bell pepper, cut into 1/4-inch dice
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper, to taste
• 6 ounces grated Monterey Jack cheese
• 6 ounces grated sharp Cheddar cheese

Preheat oven to 350°F. Grease a baking dish and scatter the crushed tortilla chips evenly on the bottom. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, and sprinkle half over the mixture. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve with diced tomatoes, sour cream and a sprinkle of cilantro. Mexican layered casseroles are so versatile. You can put black beans, ground or shredded beef, roasted corn, green salsa instead of red, and use different cheeses to make variations of this great culinary stand by. You are guaranteed a great meal if you prepare a layered casserole like this one. Put your own flair on it, and make it yours!