Crispy Corn-Chip Pie

This is another recipe that we tried today from Carol Fenster.  I love her cookbook: Gluten Free Quick & Easy. The recipes have been fairly easy to follow for a new cook like myself, and the family usually have had positive reviews.  This is one of them.  I like this recipe because depending on how flavorful aka spicy you make your chili will determine how spice this recipe turns out.

Crispy Corn-Chip Pie
by Carol Fenster

1.2bag or 3 cups of gluten free corn chips divided (read the labels but the majority of corn chips are naturally gluten free. I used the store generic)
2 cups of Kelli's White Bean Chili (found on page 282 in her book) OR other chili of your choice. (I used her Southwestern Chili)
1 can (14.5 ounces) pinto beans, rinsed and drained.
1 teaspoon purchased gluten -free Mexican seasoning (McCormick, Spice Islands, Smoky Southwest - I didn't add this, because I didn't want it super spicy)
1 cup gluten-free Mexican salsa (Pace, Tostito)
1 cup Shredded sharp cheddar cheese (optional if you need it to be DF/use an alternative cheese)

1.Preheat the oven to 350F. Generously grease a 7x11 inch baking dish.
Place 1 1/2 cups of the corn chips in the bottom of the dish.  Spread the chili over the corn chips.
3. Combine the pinto beans with the seasoning and spread on top of the chili. Pour the salsa over the chili. Sprinkle the cheddar cheese on top, then sprinkle the remaining 1 1/2 cups of corn chips on top.
4. Bake 20-25 minutes or until the casserole is bubbly.  Serve immediately.

Nutritional Information
Calories 785
Fat 28g
Protein 39g
Carbohydrates 102g
Cholesterol 51mg
Sodium 1,320mg
Fiber 33g