Serves: 11
Total Calories: 548

2 tablespoons vegetable oil
1 medium green pepper, chopped
1 clove garlic, minced
1 (15 1/2-ounce) can kidney beans, drained
1 (16-ounce) can tomato with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton ricotta cheese
2 cups shredded Monterey Jack cheese
1 (4-ounce) can chopped green chili, drained
1 bunch green onions, finely chopped
3 eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded mild or medium Cheddar cheese

Heat oil in skillet over medium-high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.

In saucepan, combine tomatoes, tomato sauce, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes. Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions, and eggs.

Spread 1/4 of cheese mixture evenly in greased 9x13-inch glass baking dish. Arrange 1/4 chips over cheese. Spread 1/4 tomato mixture over chips. Repeat layer 3 more times. Cover with foil and bake at 325° for 30–40 minutes. Remove foil and top with Cheddar cheese. Bake 10–15 minutes more. Let stand 5 minutes before serving.

Nutritional Facts:

Serves: 11
Total Calories: 548
Calories from Fat: 148

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