2 (15 oz.) cans black beans, rinsed and drained
1 (15 ½ oz can) shoe-peg corn, drained
1 (16 oz) jar medium salsa
4 cups lightly crushed tortilla chips (baked or fried chips) *I like to used Baked Tostitos for health reasons*
8 oz. grated Monterey Jack or Mexican blend cheese
1. Preheat oven to 400 degrees. Lightly grease a 13 x 11 inch baking pan or casserole dish. In a saucepan, warm the black beans, corn and salsa. Line the bottom of the baking pan with half of the crushed chips, then half of the bean/corn/salsa mixture. Repeat with another layer of chips, then bean/corn/salsa mix. Top with cheese.
2. Bake for 15-20 minutes or until cheese is melted and the casserole is warmed through.
Top with sour cream if desired. For a non-vegetarian entrée, add cooked, shredded chicken.
at 3:34 PM on Feb. 23, 2011