Mexican Casserole

This makes a lot and kids love it.

You can prep it ahead and cook it later. Makes for great lunch leftovers for a few days.

Denise's Recipe of the Week

Ingredients
Casserole
 * 1 ½ C. crushed tortilla chips (you could leave these out or add corn tortillas on the bottom)
 * 1lb. shredded cooked chicken or turkey burger, ground beef or meat alternative


 * 1 can garbanzo beans


 * 1 can kidney beans


 * 1 can corn or fresh


 * 1 8 oz can tomato sauce


 * 1 C. chopped red onion


 * 1 bell pepper, chopped (red or green)


 * ¼ C. chopped, fresh cilantro


 * 1 -2 garlic cloves, chopped


 * Salt & Pepper to taste


 * Shredded mex. Blend cheese (lowfat)

Garnish (optional)
 * Avocado
 * Sour Cream
 * Diced Tomatoes
 * Cilantro

Directions

 * 1) If using “burger” sauté until cooked through.  I add chili powder, cumin, cayenne etc..until brown then, put into a large bowl.
 * 2) Combine all other ingredients except the cheese and mix well
 * 3) Grease a 13 x 9 inch (or larger) glass baking dish
 * 4) Scatter crushed chips on bottom
 * 5) Cover with ½ meat mixture and sprinkle cheese (1 cup or so)
 * 6) C over with remaining meat mixture and then cheese again
 * 7) Bake in a pre-heated 350 oven for 30 + minutes.
 * 8) Let cool a bit then serve. Can make ahead and cover in fridge. Cooking time may be a bit longer.

