Bev's Recipe Collection

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 (16 oz) container salsa (I use Newman Own’s medium salsa)
½ green bell pepper, chopped (about ½ cup)
1 (15 oz.) can organic sweet corn, drained
1 (16 oz.) can chili beans, not drained
2 cloves minced garlic
1 tsp salt
½ tsp pepper
2 cups crushed organic corn chips
1 cup firmly packed fresh kale (or spinach)
1 (15 oz) can diced tomatoes, drained well (or about 1 cups fresh chopped tomatoes)
2 cups shredded cheddar cheese

Instructions:

1. Place the beef and onion in a skillet with a few tablespoons of olive oil. Cook until browned;
strain and rinse.
2. Return the cooked beef to the skillet and add the remaining ingredients. Bring the mixture to
a simmer.
3. Place the crushed corn chips on the bottom of a greased 9″ by 13″ baking dish.
4. Spoon half the bean mixture over the chips. Spread the kale (or spinach) on top. Add the
remaining bean mixture. Sprinkle on the diced tomatoes.
5. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5
minutes. The casserole should be warm and bubbling.
6. Serve with sour cream and chopped fresh cilantro if desired.

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