1 (8 oz.) carton sour cream
1 c. cream style cottage cheese
2 c. shredded Monterey Jack cheese (8 oz.)
1/4 c. green onions, sliced
2 tbsp. chopped green chilies
1/4 tsp. salt
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 clove garlic, minced
1 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
2 (16 oz.) cans red kidney beans, drained
1 (8 oz.) can tomato sauce
1 1/2 tsp. chili powder
1 (2 1/4 oz.) can sliced ripe olives, drained
2 c. crushed corn chips, divided
1 c. grated sharp cheddar cheese (4 oz.)

Combine first 6 ingredients, mixing well; set aside. Saute 1/4 cup chopped onion, green pepper, and garlic in hot oil in a large saucepan until tender. Stir in tomatoes, beans, tomato sauce, and chili powder; bring to a boil. Reduce heat and simmer 5 minutes. Stir in olives.

Sprinkle 1/2 cup corn chips in a lightly greased 2 1/2 quart casserole. Layer with half each of sour cream mixture and bean mixture. Sprinkle with 3/4 cup corn chips; layer with remaining sour cream mixture and bean mixture. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with remaining 3/4 cup corn chips and cheddar cheese; bake an additional 5 minutes. Yields 6-8 servings.