Mexican Casserole

I was suprised how yummy this came out (or maybe it's just the pregnancy that made this so delicious), but I thought it had a great flavor, and the family enjoyed it, Cory even went back for THIRDS! Don't expect the chips to stay crunchy, that's not what they're there for. I'd say this is a casserole pretty enough and tasty enough for company. This was not spicy at all, for a little heat, add red pepper flakes and/or hot sauce to the meat mixture.


1 lb lean ground beef or turkey
1 can diced green chilis
season to taste (I used garlic salt, paprika, cayenne pepper, and taco seasonings)
1 cup salsa
1 cup diced tomatoes (I used the tomatoes with jalepenos)
16 oz can chili beans (you can sub black beans, if desired)
3 cups tortilla chips, crushed
2 cups sour cream
2 oz can sliced black olives, drained
1/2 cup green onion, chopped
1/2 cup fresh tomatoes, chopped
2 cups shredded cheddar cheese

Preheat oven to 350

In large skillet, over med-hi heat, cook ground beef with desired seasonings and green chilis until beef is no longer pink. Stir in salsa and canned tomatoes, reduce heat, simmer 20 minutes, or until liquid is absorbed. Stir in beans and heat through.

Lightly grease a 9x13 in baking pan. Spread crushed chips over bottom of dish, then spoon meat mixture on top of chips. Spread sour cream over over meat mixture and sprinkle with olives, green onions, and fresh tomatoes. Top with cheese.

Bake at 350 for 30 minutes, or until hot and bubbly.