TACO-BLACK BEAN CASSEROLE

Pantry shelf recipes save the day. Here’s a southwest version of everyone’s “what’s for dinner tonight?” casserole.  Also great when it’s your turn to bring a main for the after-the-game playoff party.  Filled with good and healthy flavors, then topped with layers of crunch and cheese, this one is always a hit.

• 1 lb of lean ground beef or turkey
• 1 package of taco seasoning
• 2 cups of salsa—your choice of heat
• 16 oz can of black beans, drained and rinsed
• 16 oz can corn, drained
• Tortilla chips, about ½ bag lightly crushed—or broken up taco shells
• 2-3 cups shredded Mexican blend cheese
• Cilantro, lime juice and chopped jalapenos to taste

Sauté the meat in a little olive oil until browned and thoroughly cooked—crumble as it cooks.  Add the taco seasoning and a little water—stir until it simmers.  Add the salsa, beans and corn—and cilantro, lime juice and chopped jalapenos if using.  Heat until simmering and well combined.  Oil a 13” X 9” baking pan—line the bottom with a layer of tortilla chips.  Spread meat mixture evenly over the chips.  Add 1-1 ½ cups of cheese, then another layer of crushed chips.  Top with the rest of the cheese.  Bake in a pre-heated 375’ oven for 10-15 minutes, until cheese is melted and runny, and chips have lightly browned.  Serve with any or all—sour cream, guacamole, chopped scallions and jalapenos, hot sauce, chopped cilantro, lettuce and tomatoes.

The Kitchen Hive