Ingredients
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3 -4 green onions, chopped save darkest green parts for garnish
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16 ounces low-fat sour cream
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1 1/2 lbs ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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3 minced garlic cloves
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1 (15 ounce) can petite diced tomatoes, undrained
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1 (15 ounce) can black beans, rinsed and drained
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1 (6 ounce) can tomato paste
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2/3 cup warm water
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4-1/2 teaspoon cayenne pepper
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1/4 teaspoon pepper
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1/4 teaspoon salt, more to taste
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1 (10 ounce) bag corn chips, coarsely crushed, like Fritos
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2 1/2 cups Mexican blend cheese or 2 1/2 cups any cheddar cheese
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1 (2 1/4 ounce) can sliced black olives, drained
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1 head lettuce, shredded
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1 cup cottage cheese
Instructions
- Preheat oven to 350. Grease/spray a 13" x 9" casserole dish; set aside.
- In a bowl, stir together the cottage cheese, sour cream and chopped green onions.
- In a large skillet, brown/crumble ground beef with onion, green pepper and garlic. Drain and return to the skillet.
- Add to the skillet, tomatoes, Black beans, tomato paste, water and seasonings. Simmer for about 10-12 minutes, stirring occassionally.
- Scatter HALF of the coarsely crushed chips on the bottom of the prepared casserole dish.
- Top with HALF of the beef/bean mixture.
- Top with HALF of the cottage cheese/sour cream mixture.
- Sprinkle with HALF of the shredded cheese.
- Repeat all the layers again, ending with the last of the shredded cheese. Sprinkle top with black olives (optional) and reserved chopped dark green onion parts (optional).
- Bake at 350 for 25-30 minutes or until heated through.
- Divide shredded lettuce on plates and spoon casserole over top to serve.