Mexican Casserole (Kim)

Boring name, yummy dish! Layers of salsa, chips, chili and cheese.

2 tbsp. oil
2 onions, chopped
1 green bell pepper, chopped
3 cloves minced garlic
1 jalapeno pepper, minced (optional)
1 can tomatoes (19 oz/540 mL)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp each salt, pepper and oregano
1/4 tsp. crushed dried chilies
2 cans black beans or red kidney beans, drained and rinsed. I use one of each)
1 bag tortilla chips (the more authentic the better. NOT the bright orange nacho chips with all the artificial flavouring)
1 jar salsa
250 g  Monterey Jack or Mexican mix shredded cheese
sour cream

Saute onions, peppers and garlic over medium heat for about 5 minutes.
Stir in tomatoes and thier juice and spices. Bring to boil. Simmer, uncovered for 20 minutes, stirring occasionally. Stir in beans. Simmer another 10 minutes or until most of the liquid has evaporated. Set aside.
In bottom of a 9"x13" dish spread 1/4 of the salsa. Top with a layer of chips. Layer half of the black bean chili, then 1/3 of the cheese.
Repeat layers once.
Top with some salsa, chips, cheese and more salsa. Bake, covered in 400˚F oven 20-40 minutes or until heated through.
Serve with sour cream.
Note: when handling hot peppers, wear rubber gloves or wash your hands thoroughly afterward. Discard seeds (they're extra hot).