Mexican Bean Casserole

1 cup onion (chopped)
1 cup celery (chopped)
2 Tbls. butter or margarine
2 (15 oz.) cans chili with beans
1 (15 oz.) can refried beans
1 (12 oz.) can whole kernel corn (drained)
1 cup taco sauce
1/4 tsp. salt
10 corn tortillas (torn into pieces)
1 cup shredded sharp cheddar cheese

In a saucepan, cook onion and celery in butter till tender but not brown, about 10 minutes. Stir in chili, refried beans, corn, taco sauce and salt. Arrange half the tortilla pieces in 13x9x2-inch baking dish; top with half the chili mixture. Repeat layers. Bake, covered, at 350 degrees for 45 to 50 minutes. Sprinkle cheese on top. Bake, uncovered, 2 to 3 minutes more or until cheese is melted. Garnish with whole chile peppers if desired. Makes 8 servings.