Upside Down Nacho Bake

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, minces
• 1 jalapeno pepper, seeded & minced
• 1 sweet green pepper, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 (10 ounce) can black beans, drained & rinsed
• 1 (28 ounce) can diced tomatoes
• 1/3 cup tomato paste
• 1 cup corn kernel
• 1 cup broken baked tortillas or 1 cup corn chips
• 3/4 cup shredded cheddar cheese
• 1 green onion, thinly sliced

1. Using a very large nonstick ovenproof skillet, saute beef over medium-high heat, breaking up with a spoon, until no longer pink, about 5 minutes; drain off fat.
2. Add onion, peppers, seasonings and cook until softened, about 3 minutes.
3. Add beans, tomatoes & paste and bring to a boil; reduce heat & simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4. Stir in corn and sprinkle chips & cheese over the top.
5. Bake in preheated 375F oven until cheese is melted, about 15 minutes; sprinkle with onion.

lean ground beef, onion, garlic, pepper, sweet green pepper, ground cumin, salt, pepper, oregano, black beans, tomatoes, tomato paste, corn kernel, tortillas, cheddar cheese, green onion

Taken from www.food.com/recipe/upside-down-nacho-bake-261272 (may not work)