Nacho Cassarole

It just doesn't get better than this. After eating this you will lay around unable to move for several hours and the following morning, you'll regret it. However, it's fantabulous and you’ll thank me.

Two cans FF refried beans
Yellow corn tortilla chips (the only time I don't recommend On The Border Chips)
1 jar hot salsa (preferably homemade, I'll teach you how next summer)
Cheddar (sharp and mild) and mozz. cheese
Jalepenos, chopped

Heat the beans and salsa in a non-stick pan over low heat. While this is warming up, add about a half inch layer of chips into the bottom of your largest casserole dish - mine's a 12" x 15" and about 2.5" deep, like an oversized cake pan. Spread the chips out and then use your hands to flatten and crush them. You don't want them whole, you want them crushed and leveled out so they act as a crust. Pour the bean mixture over the chips evenly and then begin adding the cheese. I'm warning you now, it's a LOT of cheese. You want to put the mild first and we're talking a LAYER of cheese. Then the sharp. Sprinkle the chopped jalepenos. Add the mozz. last and by this time you should be at the very top edge of your dish. Put this in the oven at 350' for about 30 minutes or until the sides are bubbly. At this point you can continue baking for another 20 minutes or so or you can pop it under the broiler for 5 minutes until that mozz. begins to brown. You've got to let this set for about 10 minutes like lasagne or you'll end up with a mess. Well, it's kind of a mess anyway, but whatever. Cut it into large pieces and carefully lift out with a spatula.

Sing my praises and sing them loudly so I can hear.