Tex-Mex ‘Cowboy’ Casserole

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1/2 lb Ground Beef
1 (15 oz) can corn, drained
1 (12 oz) jar chunky salsa (Hot or Mild, whichever you prefer)
1 (2.25 oz) can Sliced Black Olives, drained (Save out a few of the black olives for the topping)
1 Cup Cottage Cheese
1 Cup Sour Cream
2 1/2 cups Tortilla Chip Crumbs (It takes about 5 cups of whole chips to make 2.5 cups of crumbs)
2 Cups of Sharp Cheddar Cheese, divided
Bell Pepper, diced
tomato, diced
Green Onions, chopped
A few WHOLE tortilla chips for garnish

Brown hamburger in frypan. Drain. Add within the corn, chunky condiment and every one however two TBSP of the black olives. Continue change of state for a handful of minutes till mixture is warm through. take away from heat and put aside. mix cheese and soured cream. in a very two quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup store cheese and eventually, 1/2 the cheese mixture. Repeat the layers once more ending with the cheese mixture. cowl with foil and bake in preheated 350 degree kitchen appliance for half-hour. take away foil. high with remaining store cheese, tomatoes, black olives, bell pepper and line the skin with whole hot cake chips. Place back within the kitchen appliance, uncovered, for two minutes or till cheese is liquid. (Careful to not let chips burn) take away from kitchen appliance and permit to line for ten minutes. Garnish with inexperienced onions and serve!

simple recipe