Tex-Mex Casserole

Here's What you'll need:

Preheat Oven to 350 Degrees.

A Skillet

A  9" X 13"  Casserole Dish, sprayed with a Vegetable Spray.

Aluminum Foil

Tex - Mex Casserole:

2 TBS Vegetable Oil

1/2 lb Ground Beef ( I use a Vegetarian Meatless Ground )

1 - 15 oz  Can Corn, drained

1 - 12 oz  Jar Chunky Salsa (Pace is my favorite)

1 -2.25 oz  Can Sliced Black Olives, drained + additional for the topping.

1 C Cottage Cheese

1 C Sour Cream

2 1/2 Cups Tortilla Chip Crumbs 

2 C of Sharp Cheddar Cheese, divided

Bell Pepper, diced

1 Tomato, diced

2 Green Onions, chopped

 Tortilla chips for garnish

Instructions:

In a Skillet:

Meatless Ground or Ground Beef, sautéed until browned.

Add:

Corn

Salsa

Black Olives (reserve 2 TBS for Garnish)

Stir and Cook until well combined and Hot.

Remove and Set aside.

In a small Bowl:

Cottage Cheese

Sour Cream

1 C Cheddar Cheese

Mix well.

Set aside.

In the Casserole Dish:

Layer in the following order:

Half of the Crushed Tortillas

Half of the Meatless Ground

3/4 C of the Cottage Cheese Mixture

Repeat, ending with the remaining Cottage Mixture.

Cover with Foil

Bake 30 minutes.

Remove Foil.

Top with:

Remaining Cheddar Cheese.

Tomato

Olives

Bell Pepper

Line the Entire Outer Edge of the Casserole with Whole Tortilla Chips. (tucked into the Casserole with the Top exposed)

Return to the Oven.

Bake an additional 2 minutes just until the Cheese is Melted. Don't allow the Tortilla Chips to Burn.

Remove and set aside to Cool 10 minutes.

Sprinkle evenly with Green Onion.

Serve Warm.

Enjoy!

Peace in the Kitchen Y'all!