Mexican Casserole

We were going to have burritos and corn salad but Collin was flipping through this cookbook today

and found this

so needless to say the burritos and corn salad went out the window - we are having Mexican Casserole, fried corn and mixed baby greens salad. And the boy gets to cooking-

in the end he has this - Mexican Casserole

and this - Fried Corn

 and our plates look like this. A delightfully, yummy meal.

Mexican Casserole

serves 6

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (12-ounce) package meatless crumbles

48 baked tortilla chips divided

cooking spray

1 (15ounce) can pinto beans, rinsed and drained (we used back beans)

1 Tablespoon line juice

2 cups chopped seeded plum tomatoes

1/4 teaspoon salt

1 cup (4ounce) shredded jack cheese (we we used Christian Cheese,vegetable cheddar)

2 tablespoons fat free sour cream

2 tablespoons chopped green onions

1/4 cup sliced ripe olives

1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet oer medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook1 minute. Stir in chili powder and next three ingredients; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11x7-inch baking dish coated with cooking spray; top with crumbles mixture.

3. Heat remaining 2 teaspoons of oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

4. Combine tomato and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.