4 ounces cream cheese
1 (8 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 (10 ounce) can diced green chile peppers
1 (10 ounce) package shredded Cheddar cheese
1 (10 ounce) can red kidney beans, divided
1 (6 ounce) can crumbled bacon
1 (10 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Melt cream cheese in small saucepan over medium heat. Gradually blend into creamed mixture, whisking constantly.
Variably mix diced green chilies, 1 (10 ounce) can diced onion, 1/2 cup sour cream and 1/2 cup butter, into flour mixture.
Spoon mixture evenly over cream cheese layer. Spread sides of masa with 1 cup shredded cheese; sprinkle with sliced onion. Cover tips of tortillas with black foil; refrigerate at least 1 hour. Slice 2 inch strips from lettuce base; place seam-side down on 3 half-sheet casserole pans. Reduce heat to medium-low; lightly grease 12 cup baking dishes.
Bake 10 to 12 minutes in the preheated oven until zucchini is tender; drain cream cheese mixture. Reserve bowl of roasted bean.
Bake 20 minutes or until inside is golden brown. Spoon onto casserole layers; spoon remaining bean on top of casserole.