Shelly's Recipe

TORTILLA CASSEROLE

Category: Beef

1 lb ground beef
1/2 medium onion, chopped
1 green bell pepper, chopped
1/4 tsp cumin, or to taste
1 clove garlic (optional)
2 (14 oz) cans Rotel Tomatoes and Green Chiles, lightly drained
1/2 cup salsa
2 (16 oz) cans Ranch style black beans, drained
1 (16 oz) can white shoepeg corn
1/2 cup sliced black olives
6 to 8 oz grated Monterrey Jack cheese and Cheddar cheeses
4 to 6 (8 inch) medium flour tortillas
Salad, tomatoes, olives, sour cream, and green onions, to garnish

Preheat oven to 350. Brown ground beef in a large skillet; when meat is half-cooked add onion, green pepper and garlic, if desired. Cook until onions are clear. Add Rotel tomatoes, salsa, beans, corn, cumin and olives to taste; bring to a boil. Simmer for 5 to 10 minutes or until sauce begins to thicken. Remove from heat.

Layer one-third of meat mixture in a 13x9 inch baking pan. Cover meat mixture with a singe layer of tortillas; layer one-third of the cheeses. Cover with another third of the meat mixture, tortillas, and one third of the cheese. Top casserole with the remaining meat and cheese. Bake until sauce bubbles and cheese on top is melted, about 35 to 45 minutes. Let stand for 10 minutes before serving. Top with salad and desired garnish. Serves 8-10