Beef Taco Casserole

This December will be 27 years since I met my hubby. Pretty much since the beginning of our relationship, I have cooked and/or baked for him. That probably adds up to a lot of meals!!! One day last week, he came home from work and said something along the lines of, "what kind of concoction are you making?"  I sometimes get in a "rut," so when he saw different ingredients laid out on the kitchen counter, he was intrigued. When we sat down to eat, the hubby had two VERY large helpings. Guess he liked my "concoction!" LOL. I like to say the hubby and I are like a fine wine, we get better with age!!!!!

 

Ingredients

1 1/2 pounds ground chuck
14.5 ounce can stewed tomatoes,  undrained
15 ounce can black beans, drained and rinsed
1 cup sour cream
1 ounce taco seasoning mix packet
2 cups tortilla chips, crushed
2 cups mild cheddar cheese, shredded


Preheat oven to 375 degrees. In a medium saucepan, brown meat until no longer pink and it is cooked through. Remove from heat and drain off grease. Stir in tomatoes, black beans, sour cream and the taco seasoning mix packet and stir well with large spoon.  Set aside. In a 9 x 13 inch ungreased pan, spread the crushed tortilla chips in an even layer. Spread half of the meat mixture, then half of the cheese, then the other half of the beef mixture, ending with the other half of the cheese. Bake for about 25 minutes or until heated through. Makes eight servings.