This dish makes for a great Mexican night casserole. I like to make extra to have leftovers for lunchtime.
1 lb ground beef (grass-fed is best)
1 medium onion diced
2 celery stalks diced
1 green pepper diced
2 garlic cloves minced
1 can refried beans
1/2 cup water
1 packet of taco seasoning
1 cup mild chunky salsa (I like mango salsa!)
1 small can diced black olives
1 -2 cups cheddar cheese or cheese substitute
1/2 bag of blue or white tortilla chips
1 cup shredded lettuce
1 large tomato diced
Preheat oven to 375 degrees.
In a large deep skillet, brown ground beef, adding diced onion and celery and minced garlic.
When beef is almost done, add in diced green pepper.
Add taco seasoning to the meat, stir in the water and olives (reserving a few olives for the top) and mix well.
Add in the can of refried beans and salsa, mixing well.
If too thick, thin down with a little water.
In a 12x8 casserole dish, begin by breaking up tortilla chips to cover the bottom.
Spread a small layer of mixture over the chips and sprinkle with cheese/cheese substitute.
Continue layering chips, meat mixture and cheese until the meat mixture is used up.
On top, place a few tortilla chips standing upright.
Top with remaining cheese/cheese substitute.
Bake 20-25 minutes until bubbly hot and cheese has melted.
Once baked, sprinkle top with tomatoes, lettuce and remaining olives.
Top with additional salsa and serve!