Mexican White Trash Casserole
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (4 ounce) can diced green chilies
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
4. Stir in the black beans, corn, green chilies, Rotel, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to blend.
5. In a medium bowl, combine the cream of mushroom soup and milk until smooth.
6. Pour the soup mixture into the skillet with the beef and bean mixture. Stir to combine.
7. Pour the mixture into the prepared baking dish.
8. Sprinkle the shredded cheddar cheese evenly over the top.
9. Top with the crushed tortilla chips.
10. Bake for 20-25 minutes, or until heated through and bubbly. The cheese should be melted and the tortilla chips lightly browned.
11. If desired, top with a dollop of sour cream before serving. Let stand for a few minutes before serving to allow the casserole to set slightly.