MEXICAN PARTY CASSEROLE

Steps:

• Equipment: 2 deep lasagne pans.
• On the bottom of each pan, spread a layer or two of chips, flattening as needed.
• I used about 5 oz of the chips in each pan.
• Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
• Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
• Pour 8 oz salsa over each pan, and spread about.
• Over each pan, crumble 2.5 oz of chips.
• Layer 7.5 oz of the corn in each pan.
• Chop up the bell peppers, and layer them evenly in the 2 pans.
• Chop up the avocadoes and olives, and layer them evenly in the pans.
• Chop up the cilantro, and sprinkle it over the pans.
• Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
• (They won't cover the whole surface; that's ok).
• Spread the remaining salsa in a thin layer across the top of each pan.
• Chop the cherry tomatoes, and sprinkle those over the top of each pan.
• Crumble the rest of the chips, and sprinkle those over the top.
• Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
• (Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).
• Enjoy!