1 c. onion
1 c. celery
2 tsp. butter
2 (16 oz.) cans chili with beans
1 (16 oz.) can refried beans
1 (16 oz.) can whole kernel corn, drained
1/2 c. taco sauce
8 corn tortillas, torn up
1 c. cheese, grated

Saute onions and celery until tender (not brown). Stir in chili, beans, corn and taco sauce. Arrange half tortilla pieces in a 10-inch square baking dish. Top with half chili mixture. Repeat. Bake, covered, 45 to 50 minutes. Sprinkle with cheese. Bake, uncovered, 2 to 3 minutes.