1 (14.75
ounce) can cream style corn
2 large
eggs
1 (4
ounce) can chopped green chiles
4 cups
crushed tortilla chips, divided
1 pound
lean ground beef
1 cup
chopped yellow onion
1 (1.25
ounce) package taco seasoning mix
1 (15
ounce) can black beans, rinsed and drained
1 (8
ounce) package shredded Colby Jack cheese
Chopped
tomatoes, sliced green onions, sliced black olives
In a medium bowl, combine corn, eggs and green chiles; whisk
until well combined. Stir in 3 cups crushed tortilla chips.
Spread in the bottom of a greased 13x9-inch baking dish. Bake
in a preheated 350F oven 15 minutes. Remove from oven.
Meanwhile, in large skillet, cook and crumble ground beef and
onions until no longer pink; drain.
 |
| My parents were visiting so Mom helped out with the beef. |
Add in taco seasoning following package
directions. Remove from heat and stir in black beans.
 |
| Prepare to reenact that scene from Blazing Saddles! |
Spoon mixture into baking
dish; spread evenly. Top with cheese. Return to oven and continue baking 10
minutes.
Top casserole with remaining crushed tortilla chips,
tomatoes, green onions and black olives.
 |
| All in all you're using about one average-sized bag of tortilla chips with this recipe. |
Serve with sour cream and salsa, if
desired.
 |
| I kept it salsa-free because our guests (my parents) didn't like spicy things, but for people who are I'd recommend a little salsa for some zing! |
My Rating: 4/5 "Great stuff! There's a surprising amount of nuance to this. The crust is especially nice with its combination of sweet cream corn and spicy chilies. Plus, I mean, taco-esque flavors in general are delicious."
Comments
Post a Comment