Mexican Casserole

  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 pound ground beef
  • 8 oz. salsa
  • 1/2 green bell pepper, chopped (about 1/2 cup)
  • 1 (15 oz) can organic sweet corn, drained
  • 1 (15 oz) can chili beans, not drained
  • 1 t salt
  • 1/2 t pepper

In a large pot, saute onion in olive oil for a few minutes. Add the garlic and saute until onion is soft. Add ground beef and cook until browned. Strain and rinse. Return the beef to the skillet and add the remaining ingredients. Bring the mixture to a simmer. Prepare the toppings.

  • 2 C crushed organic tortilla chips
  • 1 C firmly packed fresh spinach (or kale)
  • 1 (15 oz) can diced tomatoes, drained well (or about 1 C fresh chopped tomatoes)
  • 2 C shredded cheddar cheese
  • sour cream
  • cilantro, chopped

Place the crushed tortilla chips on the bottom of a greased 9 x 13″ baking dish. Spread the spinach on top. Spoon the bean mixture over the spinach. Sprinkle on the diced tomatoes. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5 minutes. The casserole should be warm and bubbling. Serve with sour cream and chopped fresh cilantro if desired.

Serves 8

My daughter Joy created this recipe. As always, I slightly adapted it. 🙂

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