Shelly's Recipe

*MEXI BEEF TACO LASAGNA*

Category: Casseroles - Beef

1 lbs ground beef or bulk Italian sausage meat
1/2 tsp crushed red chili flakes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1-2 small jalapeno pepper, seeded and chopped (depending on how hot you like it)
6 garlic coves, minced
1 pkg taco seasoning mix
2 (15 oz) can black beans, rinsed and drained
2 (8 oz) can corn kernels, drained
1 (16 oz) container sour cream
2 cups salsa (mild medium or spicy)
6 cups crushed Fritos scoops tortilla chips, divided
3 cups shredded cheddar cheese, divided
2 plum tomatoes, chopped
4 green onions, chopped

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion, crushed red pepper flakes, green bell pepper, jalapeno pepper and garlic until meat is no longer pink; drain fat then continue cooking until the meat is lightly browned (this may take about 10-12 minutes) add in the taco seasoning mix the last few minutes of cooking time. Transfer to a bowl, then add in black beans, corn kernels, sour cream and salsa; mix to combine thoroughly.

To assemble: Spoon 1/3 of the ground beef mixture into the bottom of the dish (just use enough to cover bottom of the dish). Arrange half (3 cups) crushed tortilla chips on top of the ground beef, then sprinkle 1 cup shredded cheddar over the top. Spoon another 1/3 of the meat mixture over, then cover with remaining half (3 cups) of crushed tortilla chips, then sprinkle with 1 cup shredded cheese. Spread the final layer of meat mixture on top, then sprinkle with remaining 1 cup of shredded cheese. Top the casserole with green onions and chopped tomatoes. Bake uncovered for 40 minutes. Let sit for 15-20 minutes before slicing. Serves 8