Mexican style casserole

Sauté a large onion, chopped, with a pound of mushrooms (button or Portobello or a mix), sliced, and a Tablespoon of garlic, chopped. Add 2 cups of corn kernels (fresh, canned or frozen).

In an oven safe casserole dish (mine was 9x13x2"), layer (from bottom to top):

• 15 oz. can diced tomatoes
• corn tortillas cut or torn into strips, to cover the tomatoes
• Half the cooked vegetable mixture
• Shredded Mozzarella cheese
• Tortilla chips
• Cooked pinto beans
• Sprinkle on a teaspoon or 2 of Penzey's Fajita Seasoning 
• Another 15 oz. can diced tomatoes
• Half a can of chipotle peppers in Adobo sauce, sliced into strips
• The remaining vegetable mix
• Shredded Mozzarella cheese

Bake at 350° F. until cooked through and the cheese is just beginning to brown, 30-45 minutes.