Mexican Casserole Recipe

Mexican Casserole
1 lb. organic or free-range beef - cooked
2 cups salsa
1 16 oz. black beans (Organic Eden cans with no BPA)
3 cups organic tortilla chips
2 cups organic sour cream
1/2 cup black olives sliced
1/2 cup chopped tomatoes
2 cups shredded cheddar cheese
1 onion chopped
3 garlic cloves minced
2 tsp. cumin
1 tsp. pepper flakes
Sea salt and ground pepper
2 cups organic frozen corn niblets (opt.)
First Step: Crumble 3 cups tortilla chips and layer in bottom of
casserole dish. Spread cooked beef over top. Sprinkle on salt
and pepper to taste.
Spread sour cream over top. Spread on the black beans, then
the corn and then layer the olives, then sprinkle the chopped
tomatoes over the other layered ingredients.
Next add the next layer with the onions and the garlic.
Sprinkle on the cumin and pepper flakes.
Finally sprinkle on the shredded cheese.
Bake at 350 degrees for 45 minutes.
Serve with a fresh green salad and bowl of organic tortilla chips