12 oz. corn tortilla chips

24 oz canned tomato puree, drained

2 yellow onions chopped

1 ½ tbsp oil

¾ cup diced fresh or pickled jalapeno peppers (or more if you like it hot)

2 tbsp cilantro chopped

½ tsp. sugar

1 lb grated cheese

½ cup milk

½ cup sour cream

Sauté onions in oil until golden. Add tomatoes, chilies, salt, cilantro and sugar. Simmer for 10 minutes. In a large casserole dish (I use 8x8 glass dish), layer 1/3 tomato sauce, then 1/3 of tortilla chips over sauce, then 1/3 of cheese over chips and then make two more layers ending with cheese. Mix milk and sour cream and pour over top of casserole. Cover casserole and bake at 375 for 20 minutes, then remove lid and bake uncovered for 10 minutes more. Serve like a lasagne. I’ve made this at home and reheated it on the boat in the microwave…yummy!