My Favorite Mexican Casserole

Yes, another delicious, easy to through together, Mexican meal.  I found a recipe from Parade Magazine and made a few alterations.

Makes 8 servings.

1 1/2 cups crushed tortilla chips

1 can (15 1/2 ounces) black beans, drained

1 can (15 1/2 ounces) kidney beans, drained

1 can (15 1/4 ounces) corn kernels, drained

2 cups 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

1 teaspoon cumin

Salt and freshly ground black pepper, to taste

6 ounces grated Monterey Jack cheese

6 ounces grated sharp Cheddar cheese

Garnishes:

diced (1/4-inch) ripe tomatoes

sour cream

chopped fresh cilantro leaves

chopped avocado

Preheat oven to 350°F.  Oil a 13x9-inch baking dish, and scatter the crushed tortilla chips evenly on the bottom.  Sauté onions and peppers.  Combine the 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 bean mixture and sprinkle the remaining cheese over the top.  Bake for 30 minutes. Let stand for 5 minutes before serving.

Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.