Cooking: A college survival guide: Mexican casserole

Ingredients
1.5 pounds of chicken cooked and diced
1 cup canned corn
15.5 oz can re-fried beans heated
1 1/2 cups crushed tortilla chips
1 container of salsa
15.5 Black Beans
1 cup scallions
1 green pepper
4 tbs cilantro powder
4 tbs garlic powder
12 oz cheddar cheese
1 cup spinach

Directions
Preheat the oven to 350 degrees and line a 13 x9 in pan with the crushed tortilla chips.

Take the scallions and green peppers and saute them. Then add the black beans. Once all has been heated (approximately 5 minutes) drain out excess liquid. Put into a large bowl.

Add to the large bowl the re-fried beans, salsa, corn, and chicken. Then add 1 tbs cilantro and 1 tbs garlic and mix together.

Put half of the chicken mixture into the 13 x 9 inch pan and put half of the salsa on top. Then sprinkle on 6 oz of cheese. Placing over that, place the spinach on covering the whole casserole. Sprinkle on 2 tbs garlic powder and 2 tbs cilantro.

The rest of the chicken mixture, salsa and cheese goes on top. Finally, sprinkle over the casserole the rest of the cilantro and garlic.

Cook for 25-30 minutes. Let it cool before serving and enjoy!