MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Big Bertha
Categories: Vegetables, Cheese, Chilies, Dairy
Yield: 12 Servings

2 tb Oil; as needed
1 lg Onion; diced
14 1/2 oz Can whole tomatoes
14 1/2 oz Can stewed tomatoes
8 oz (2 cans) chopped green
- chilies
16 oz Shredded Cheddar cheese
16 oz Package shredded Monterey
- Jack cheese
12 oz Bag nacho cheese corn chips;
- crushed
2 c Heavy whipping cream
2 tb Vinegar

Heat oil in a large pot over medium-high heat. Saute
onion in hot oil until translucent, 5 to 7 minutes.

Pour whole tomatoes, stewed tomatoes, and green chiles
into the pot with the onion and stir; bring to a simmer,
reduce heat to medium-low, and cook at a simmer until
thickened, about 30 minutes.

Set oven @ 350+|F/175+|C. Butter a casserole dish.

Spread about half the tomato mixture into the bottom of
the prepared dish. Layer half the Cheddar cheese, half
the Monterey Jack cheese, and half the corn chips,
respectively, atop the tomato sauce. Repeat layering
with remaining ingredients.

Stir whipping cream and vinegar together until smooth;
drizzle over the top of the casserole.

Bake until hot in the center, about 1 hour.

Recipe by: Lisa Ness

RECIPE FROM: http://allrecipes.com

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