MEXICAN CASSEROLE

### **Instructions**:

#### 1. **Prepare the Ground Meat**:
In a large skillet, heat a bit of oil over medium heat. Add the **ground beef** (or chosen protein) and cook until browned, breaking it up into small pieces with a spoon. Add the chopped **onion** and minced **garlic**, and cook until the onion becomes soft and translucent, about 3-4 minutes.

#### 2. **Season the Meat**:
Stir in the **taco seasoning** and let it cook for a minute to toast the spices. Then, add the **diced tomatoes with green chilies**, **black beans**, **corn**, and **salsa**. Stir everything together and simmer for about 5 minutes to let the flavors meld together. Adjust the seasoning to taste with salt and pepper if needed.

#### 3. **Layer the Casserole**:
Preheat your oven to 375°F (190°C). In a greased 9×13-inch casserole dish, start by spreading a layer of **tortilla chips** (or torn-up corn tortillas if you prefer). This will form the base of your casserole. Pour half of the meat mixture over the chips, spreading it out evenly. Top with **1 cup of shredded cheese**. Repeat the layering process with another layer of tortilla chips, followed by the rest of the meat mixture and then the remaining cheese.

#### 4. **Bake the Casserole**:
Cover the casserole with aluminum foil and bake in the preheated oven for **20 minutes**. After 20 minutes, remove the foil and bake for an additional **10-15 minutes** until the cheese is melted and bubbly, and the casserole is heated through.

#### 5. **Garnish and Serve**:
Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with **sliced green onions**, **cilantro**, or any other toppings you like. Serve with a side of **sour cream**, **guacamole**, and **jalapeños** for extra flavor.

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