Baked Taco Casserole

• 1 lb. ground beef
• 1 can red kidney beans, drained
• 2 yellow onions
• 3 ears of corn, removed from cob(or 3 cups frozen corn, thawed)
• 1 clove garlic
• 1 tbspn chilli powder
• 1 tspn cumin powder
• 1 tspn dried red chilli pepper
• Salt & Pepper to taste
• 6 corn tortillas
• 2 tbspn canola oil
• 2 fresh tomatoes, cubed
• 2 cups fineley shredded iceberg lettuce
• 1 can sliced black olives
• 2 cups farmers or feta cheese, crumbled
• 1 cup monterey jack cheese, grated

1. To Prepare Meat Mixture:
2. In a medium skillet, saute ground beef with garlic and onion until beef is cooked through and onions are soft. Sprinkle with chilli powder, chilli pepper and cumin. Salt and pepper to taste. Toss and cook for 3 minutes. Add kidney beans and corn, cover and cook on low for 15 minutes.
3. Meanwhile, prepare tortilla strips by stacking 3-4 tortillas together and slicing thin, approximately 1/4-inch. In a non stick or iron skillet, add the tortilla strips to well heated oil and toss just until slightly crisp. Stir often to prevent burning.
4. Casserole Preparation:
5. In a large rectangle ceramic or glass casserole dish, layer the beef mixture along the bottom. Fold in the cooked tortilla strips, tomatoes, and farmers (or feta) cheese.
6. Sprinkle top with monterey jack cheesd ane bake uncovered in a 325 oven for 20 minutes or until heated through.
7. Remove and top casserole with lettuce and olives. Place a dab of sour creme on each serving.

ground beef, red kidney beans, yellow onions, corn, clove garlic, chilli powder, cumin powder, red chilli pepper, salt, corn tortillas, canola oil, fresh tomatoes, black olives, farmers, cheese

Taken from www.epicurious.com/recipes/member/views/baked-taco-casserole-1208923 (may not work)