Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole

Ingredients:

1 package lean ground beef

1 packet taco seasoning

1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store

1 or 2  (8oz.) can chickpeas - drained

1 or 2  (8oz.) cans red beans - drained

1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise