My Favorite Mexican Casserole
by Chris Gavenda @epicurious.com; recommended by Kyle Ward - serves 8

Mom wrote to tell me Kyle Ward had just shared this casserole with her. "Is it good enough for the web page?" I asked. "Yes!" she answered.
And it totally is! Very easy to put together and pretty healthy too. I used frozen, thawed corn in place of the canned because I prefer it. For me, avocado and some light sour cream are the perfect garnishes. I think this dish is destined to become a grafffamily favorite. Thanks Kyle!
1-1/2 cups crushed tortilla chips
1 pound shredded cooked chicken or turkey
15-1/2 oz. can of garbanzo beans, drained
15-1/2 oz. can of kidney beans, drained
15-1/4 oz. can of corn kernels, drained, (or frozen, thawed)
8 ounces tomato sauce
1 cup prepared salsa
1 cup chopped red onion, (half a large onion)
 1 bell pepper (any color), cut into 1/4-inch dice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
6 ounces grated Monterey Jack cheese
6 ounces grated Cheddar cheese

2 cups diced ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro
1 Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2 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.
3 Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
4 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.