Mexican Kitchen-Sink Casserole

INGREDIENTS:
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese

GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions

DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.

Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!