Chilaquillas

Chilaquillas
Serves 6 people

This recipe has gone through a few changes since I first got my hands on it. It works best using the thick, round tortilla chips, but the plain triangular kind work fine too. Avoid using the big thin "restaurant style" tortilla chips (like the big, white Tostitos chips), since they turn into mush before they're done cooking.

Since it's basically a Tex-Mex lasagna, this recipe very good for fooling around with (read: very forgiving of mistakes). Feel free to make your own changes using any of the usual Tex-Mex trimmings you can think of.

210g tortilla chips
1½ cups chunky Mexican salsa
½ cup green or red pepper (or combination of both), chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream

1. Preheat oven to 325oF, and grease a shallow 10" casserole.
2. Layer casserole with half the chips and salsa. Top with green pepper and meat, plus half of both cheeses.
3. Repeat using remaining chips, salsa, and cheeses. Top with sour cream.
4. Bake for 30 minutes. Let stand for another 10 minutes before serving.