1 bag corn chips
1 C sharp cheddar or casserole cheese
1 can kidney beans, drained and rinsed
1 small can enchilada sauce
Spray 9"x9" glass baking dish with non-stick cooking spray or lightly grease with vegetable oil. Add 1/2 of the chips, 1/2 of the kidney beans, 1/2 of the cheese and 1/2 of the enchilada sauce then repeat to create a layered casserole. Bake in 375 degree oven for 25 minutes or until cheese on top is melted and golden brown.
Note: This would be good with ground beef. I like to top with chives, fresh tomato and sour cream.
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