Mexican Bean Casserole - cooking recipe

Ingredients

2 1/2 cups crushed tortilla chips
2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also)
1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
1 (15 ounce) can red kidney beans, washed and drained
2 cups canned corn kernels, drained (or use one 15 ounce)
1 (8 ounce) can tomato sauce
1 1/2 cups salsa (I use spicy!)
1 onion, chopped
1 tablespoon chopped fresh garlic
1 green bell pepper, chopped
salt and pepper
3 -4 cups monterey jack cheese, shredded (or cheddar cheese)
1 -2 large firm tomatoes, chopped
2 cups sour cream (or to taste)

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
Sprinkle with 2 cups (or more if desired) shredded cheese.
Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
Bake uncovered for 30-35 minutes.
Let stand for 5-6 minutes before serving.
Spoon onto plates and top with sour cream and chopped tomatoes.