Mexican Casserole

One of the best things about this dish was that I was able to make Neil and I our own personalized sides. I love beans but Neil won't touch them so I put beans on my side. Neil loves tomatoes but something about the texture of them grosses me out so the tomatoes only went on Neil's side. It was delicious and I've said it before, you can never go wrong with a casserole! Recipe is from Christine's Kitchen Chronicles.

1 lb lean ground beef

1/2 packet taco seasoning

2 cups salsa

16 oz can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz) can sliced black olives, drained (optional)

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped fresh tomato

2 cups shredded cheddar cheese

Preheat oven to 350º. In a large skillet over medium-high heat cook ground beef until no longer pink. Drain grease and return meat to pan. Stir in taco seasoning and salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.

Spread crushed tortilla chips in a dish and then spoon beef mixture over chips. Spread sour cream over the beef. Pour chili beans on top. Sprinkle olives, onion, green pepper, and tomato over the beans. Top with cheddar cheese. Bake in preheated oven for 30 minutes, or until hot and bubbly. Enjoy!