1 can Chili (no beans)
2 cans Mexican style beans or Pinto beans (with juice)
2 large onions
1 green pepper
pinch cayenne pepper
2 cloves minced garlic
1 lb Velveeta Cheese
1 regular size bag Spicy Nachos

Line an oven-proof casserole with Nachos, spread a layer of beans mixed with chili, another layer of nachos, a layer of chopped onions and green peppers, a sprinkle of garlic and cayenne and a layer of thinly sliced cheese. Repeat, ending with a layer of cheese.

Crumble several nachos on top of casserole.

Bake at 350°F for 30 minutes or until bubbly.

Serves 6.