1/4 c. chopped onion
2 (14 1/2 oz.) cans diced tomatoes
3 oz. can diced green chilies
1 c. sliced mushrooms
2 2/3 c. drained, canned pinto beans (kidney beans)
1 tbsp. chili powder
1 tsp. cumin
8 corn tortillas, cut into 1" strips
8 oz. (2 c.) shredded cheddar cheese
1 c. sour cream

Preheat oven to 350°F.

Sauté onion about 4 minutes, add tomatoes, chilies, mushrooms, chili powder and cumin. Simmer, uncovered, about 10 minutes.

In 11 1/2" x 7 1/2" casserole, arrange 1/3 of tortilla strips in single layer. Set aside. a little cheese for garnish. Pour 1/4 of tomato mixture and 1/3 of cheese over tortilla strips. Repeat layers, ending with sour cream and last 1/4 of tomato mixture. Top with reserved cheese.

Bake 30 minutes.

From a Richard Simmons Recipe.