This taste-pleasing, Tex-Mex chili cheese casserole is sure to become a family favorite.

Tex-Mex Chili Cheese Supreme

2 tablespoons vegetable oil
1 medium green pepper, chopped
1 clove garlic, minced
1 (15 1/2-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin Cheddar cheese

1. Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2. In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3. Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4. Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5. Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6. Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7. Let stand 5 minutes before serving.

Makes 10 to 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.