Mexican Pinto Bean Casserole

Mexican Pinto Bean Casserole 1 pkg. (11 oz.) Doritos or Fritos chips 2 cans (30 oz. each) pinto beans, rinsed and drained 1 can (15 oz.) whole kernel corn, drained 1 can (14.5 oz.) diced Mexican-style tomatoes, drained 1 can (8 oz.) tomato sauce 1 tbsp. chili powder*** 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. dried oregano 1/8 tsp. cayenne pepper 1/2 tsp. paprika 1-1/2 tsp. ground cumin 1 tsp. salt 1 tsp. pepper 2 cups (8 oz.) Cheddar cheese Optional – lettuce, sour cream, jalapenos, black olives and tomatoes/salsa Preheat oven to 350°. Crush chips and sprinkle into a greased 13x9x2-in. baking dish. In a large bowl, combine all of the remaining ingredients except the cheese – mix well. Pour evenly over chips. Sprinkle with cheese. Bake, uncovered, for 20-25 minutes or until heated through. Serve with lettuce, sour cream, jalapenos, black olives and tomatoes/salsa. *** You may choose to use an envelope of taco seasoning in place of the spices, if desired.