Chilaquiles Casserole

Yield: 12 people

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Serve with guacamole, Greek yogurt, hot sauce and additional salsa.

1 quart tomato salsa
1 bag (11 oz) tortilla chips
1 can (15-16 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
3/4 cup thinly sliced scallions
1 can (4 oz) diced green chiles, diced
A heaping 2 cups (7 oz) shredded dairy or plant sharp cheddar or pepper Jack cheese

Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Bring salsa and 1 cup of water to simmer in a large skillet over medium-high heat. Cook to blend flavors and reduce to original 1 quart measurement, 8 to 10 minutes.
Layer remaining ingredients evenly in a 9- by 13-inch baking dish in the following order:
Two layers each: 1/2 of the chips and 1/2 pico de gallo sauce, followed by 1/2 cup of the scallions and all of the beans, corn, chiles, and cheese. Sprinkle with remaining scallions; bake until warmed through and golden brown, 20 to 30 minutes. Serve immediately.