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

1. Combine sour cream, cottage cheese, Monterey Jack cheese, green onions and chilies. Set aside.

2. Saute onion, green pepper and garlic in hot oil in a large pan until tender.

3. Add tomatoes, beans, tomato sauce and chili powder. Bring to a boil, reduce heat and simmer 5 minutes.

4. Stir in olives.

5. Sprinkle 1/2 cup corn chips in greased 2 1/2 to 3 quart casserole or baking dish.

6. Layer with half the cheese mixture and half the bean mixture.

7. Sprinkle with 3/4 cup chips.

8. Repeat cheese and bean layers.

9. Bake uncovered at 350 degrees for 30 minutes.

10. Sprinkle with remaining 3/4 cup chips and the Cheddar cheese.

11. Bake 5 more minutes.

Serves 10-12.