Mexican Meat and Bean Casserole

Ingredients:

Casserole

• 2 tbsp vegetable oil, plus a little more for greasing the dish
• 700 g of ground beef
• 3 tablespoons chili powder
• 1.5 tsp ground cumin
• 1 teaspoon dried oregano
• Table salt and freshly ground black pepper
• 1 medium onion, chopped
• 4 crushed cloves of garlic
• 1 (425g) can pinto beans, drained and rinsed
• 2 cups canned hot tomato salsa, plus extra for serving
• 6 cups yellow corn chips (about 150g), plus extra for serving
• 3 cups of grated cheddar cheese mixture with cheese "Monterey Jack"

Suggested toppings

• 1 cup sour cream, thoroughly mixed until smooth
• 1 cup shredded iceberg lettuce
• 2 chopped plum tomatoes
• 0.5 sliced ​​avocado
• 1/4 cup pickled jalapeño peppers

Preparation:

1. Preheat oven to 190°C. Pour a little oil into a baking dish.
2. Heat oil in a large skillet over high heat. Then, add the minced meat to the skillet and sprinkle with chili powder, cumin, oregano, 1 teaspoon salt, and a few grinds of black pepper. Cook the ground beef, breaking it up with a spatula, until browned, about 5 minutes. Add the onion and garlic and cook until the onion is soft, another 5 minutes. Add the beans, tomato sauce, and 1/2 cup water, then bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Season the mixture with salt and pepper to taste. (This ground beef and bean mixture can be prepared a day ahead.)
3. Spread half the corn chips in the bottom of a baking dish greased with olive oil. Spread half the ground meat mixture on top of the chips. Then sprinkle half the cheese mixture on top. Repeat with the remaining chips, ground meat, and cheese. Bake the casserole, uncovered, until the cheese is melted and the casserole is heated through, about 20 minutes.
4. If desired, top the casserole with sour cream, shredded lettuce, tomatoes, avocado, or jalapeños. Serve with extra salsa and tortilla chips.