The casserole is the classic one-dish family dinner. For those getting tired of tuna noodle, we offer a week's worth of new casserole ideas. This one was originally printed in Parade Magazine in September 2002.

PURCHASE Free Range Chicken & Papcito's Salsa

MEXICAN CASSEROLE

INGREDIENTS

1 1/2 cups crushed tortilla chips
1 lb. shredded cooked chicken meat (from a small roasted free range chicken)
1 can (15 1/2 oz.) garbanzo beans, drained
1 can (15 1/2 oz.) kidney beans, drained
1 can (15 1/4 oz.) corn kernels, drained
1 can (8 oz.) tomato sauce
1 cup salsa (I like Papacito's Original for this)
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 oz. grated Monterey Jack cheese
6 oz. grated sharp Cheddar cheese

Garnishes:

2 cups diced ( 1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

DIRECTIONS

Preheat oven to 350 degrees. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.