Shelly's Recipe

LAYERED MEXI BEEF AND BEAN CASSEROLE

Category: Casseroles - Beef

1 lb ground beef
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (or adjust to taste)
4 garlic cloves, minced
1/2 pkg taco seasoning mix (such as Old El Paso or my taco seasoning mix
Salt and fresh ground black pepper, to taste
2 (15-oz) cans black beans, rinsed and drained
2 (8-oz) cans whole kernel corn drained
1 (16-oz) container sour cream
2 cups salsa (mild, medium or spicy)
6 cups crushed plain tortilla chips (can use more)
3 cups shredded cheddar cheese, divided
2 large ripe plum tomatoes
3 green onions, chopped

Preheat oven to 350. Grease a 12 x 9-inch baking dish.

In a skillet cook the ground beef with onion, bell pepper, jalapeno pepper and garlic until no longer pink; drain fat. Add in the taco seasoning mix; heat stirring for about 2 minutes, then season with salt and pepper. Transfer the beef mixture to a large bowl, then mix in the black beans, corn, sour cream and salsa. Spoon 1/3 of the beef mixture into the bottom of the baking dish.

Sprinkle 3 cups (half) of the crushed tortilla chips over the beef mixture, then 1 cup shredded cheddar cheese. Spoon another 1/3 of the beef mixture over the cheese. Cover with remaining crushed tortilla chips then 1 cup shredded cheddar cheese. Spread the final layer of the meat mixture on top then the remaining 1 cup of cheddar cheese. Sprinkle the green onions and chopped tomatoes over the cheese. Bake for 40 minutes or until heat through. Allow to sit for 15 minutes before serving. Serves 6-8