School night taco casserole

Ingredients:

• 1 Tbsp olive oil

• 1 lb lean ground beef

• ½ medium onion, chopped

• 1 packet of taco seasoning

• 2 cups of GF corn chips

• 1 can of pinto beans

• 1.5 cup frozen corn

• 1 jar (15 oz) salsa

• 1 Cup of pepper jack cheese

• 1 cup of Monterrey Jack cheese

• Toppings: tomatoes, green chilies, shredded lettuce, sour cream, avocado, etc.

Instructions:

Preheat oven to 350 degrees F

Add oil and ground beef to the skillet to cook, breaking up the meat as you go.

Stir in onion and taco seasoning once the meat is browned. Cook for about 5 minutes more.

While cooking, crush the corn chips and add a single layer to the bottom of your casserole dish.

Stir in corn, beans, and pepperjack cheese into your skillet with cooked meat. Let it warm until the cheese melts.

Then spoon the mixture over the chips and top with Monterrey jack cheese.

Bake uncovered for 15-20 minutes or until the cheese is melted.

Option to serve with toppings or a side of refried beans and rice.