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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
- Preheat oven to 350° F
- Spray a 9”x13” pan with vegetable oil
- Place a layer of corn chips in the bottom of the pan.
- Mix black beans and refried beans together in a separate bowl
- Pour ½ of the bean mixture on top of the chips.
- Spread meat over the beans
- Spread ½ of chilies over the meat.
- Place another layer of chips over the chilies.
- Pour remaining ½ of beans over the second layer of chips and put the remaining chilies over that.
- Top with cheese and chopped onions.
- Bake uncovered at 350° for 30 minutes or until warmed through.