Quick Chili Bean Casserole

We need mor lugumes, and their fiber. This is one of my basic's and the family enjoyed. This is a very nice fast casserole if no time to cook. Its fresh vegetables make this tasty dish so don’t skimp on them. You can substitute the can no bean style then add in your left-over meat, or just use corn tortilla that have been first fried and layer the same. It a recipe that is handy to use left-over tortes.
Chili Bean Casserole
White Tortes Chips
1 Can Chili Beans (Your favorite)
Cheese (grated)
1 Tomato (diced) (or, sub some fresh)
1 Onions (chopped) and/or green onion
1 Avocado (diced)
Sour Cream
In small baking dish or pan spray pan with olive oil. Cover bottom of dish with about ¼ inch of crushed tortes chip. The next layer is a can of chili beans mixed with a can of water, with some of the onions over torte’s chip spread evenly. Top it with a layer of cheese and bake till bubbly. 350 or until its heated thoroughly and the tops cheese is melted but not burnt. Cover while baking. Let cool a bit and before serving add a layer of tomato, avocado and green onions. Top with sour cream or, this can be in a side dish to add in last. Salsa can be added to this dish if no fresh tomatoes and fresh or frozen corn, peppers, olives i.e.
Serve over fresh chopped salad greens. Squeeze over the top fresh spanish parsley with lime and a mono oil or a salad dressing if no sour cream. Serves about 6
The recipe is easily adapted for more servings for a company dish. You can use Fritos if out of tortilla chips.

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