Bev's Chicken (or pork or beef) or vegetarian Tortilla Casserole

By Beverly Praver
December 9, 2013
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Author Notes: I adapted this from a recipe on the back of a bag of Santitas White Corn Chips. I can't locate the original recipe now but I know I changed several ingredients. This can be made as a vegetarian dish by leaving out the meat and adding more cheese, onions and chilies.Beverly Praver

Makes: 13 x 9 baking dish

  • 15 ounces can of black beans
  • 15 ounces can of refried beans
  • 7 ounces can of Ortega chilies
  • 2 cups Shredded Monterey Jack cheese
  • 1 medium onion, diced
  • 2 cups shredded cooked meat (pork, chicken or beef}
  • white corn chips
  1. Preheat oven to 350° F
  2. Spray a 9”x13” pan with vegetable oil
  3. Place a layer of corn chips in the bottom of the pan.
  4. Mix black beans and refried beans together in a separate bowl
  5. Pour ½ of the bean mixture on top of the chips.
  6. Spread meat over the beans
  7. Spread ½ of chilies over the meat.
  8. Place another layer of chips over the chilies.
  9. Pour remaining ½ of beans over the second layer of chips and put the remaining chilies over that.
  10. Top with cheese and chopped onions.
  11. Bake uncovered at 350° for 30 minutes or until warmed through.

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