I made this casserole quite a while ago at this point, but I haven't been great at keep up with my blog write-ups so far this year, so it's taken me until now to get to it. This means, unfortunately, that the details are a little fuzzy at this point, but I think that I made it pretty much to spec. And if I recall correctly it was pretty good. That said, I think I like my mom's "Mexican lasagna" better. Still it was nice to try this version too. If nothing else, it lets me check another recipe off!

Nacho Casserole

From Dish of the Day by Kate McMillan

Ingredients

• 900g plum tomatoes, halved lengthwise
• 2 jalapeños
• 6-8 cloves garlic, unpeeled
• 1 1/2 Tbsp. olive oil, divided
• salt and pepper, to taste
• 1/4 c. chopped fresh cilantro
• 1 large onion, half chopped, half thinly sliced
• 170g tortilla chips
• 250g shredded cooked chicken
• 1 (420g) can pinto beans, drained and rinsed
• 170g grated cheese (preferably a mix of cheddar and Monterey Jack)
• sour cream, salsa, lime, and/or avocado

Directions

1. Combine tomatoes, jalape&ntile;os, and garlic and toss with 1/2 Tbsp. of the olive oil.
2. Season with salt and pepper and spread out on a rimmed baking sheet. Arrange the tomatoes cut-side-down.
3. Broil until lightly charred (~12 minutes).
4. Remove from oven and allow to cool, then pull the stems from the chilies and peel the garlic.
5. Transfer to blender, add cilantro, and purée.
6. Preheat oven to 180°C (350°F) and lightly oil a 23x33cm (9x13") baking dish.
7. Heat remaining oil over medium heat.
8. Add the chopped onion and saut&eactue; until softened (~5 minutes).
9. Add the puréed mixture and cook, stirring often, for another 5 minutes.
10. Season to taste with salt and pepper.
11. Pour half of the sauce into the prepared baking dish.
12. Add the tortilla chips in an even layer on top of the sauce.
13. Layer the chicken over the chips, followed by the beans.
14. Pour the remaining sauce over the casserole and top with cheese and sliced onion.
15. Bake at 180°C (350°F) for 25-30 minutes.
16. Serve with sour cream, salsa, lime wedges, and/or sliced avocado.