1 c. chopped onion
1 c. chopped celery
2 tsp. oil
2 (16 oz.) cans chili w/beans
1 (16 oz.) can refried beans
1 (16 oz.) can whole kernel corn, drained
1/2 c. taco sauce (mild-hot? your choice)
8 corn tortillas, torn into sm. pieces
1 c. grated lowfat cheese
Fresh whole chili peppers for garnish, optional

Preheat oven to 350 degrees. In large frying pan saute onions and celery in oil until tender (not brown). Stir in chili, refried beans, corn and taco sauce. Arrange half tortilla pieces in 10 inch square baking dish; top with 1/2 chili mixture. Repeat layers.