"Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. Transfer beef to a colander to drain. Discard excess oil. Wipe out skillet, add oil, and return to heat. Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute."
"Add back reserved beef, chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper. In a large bowl, combine tortilla chips, 1 cup Monterey jack, and 1 cup cheddar cheese. Top casserole with chip mixture followed by remaining 1/4 cup each of Monterey and cheddar cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with radishes, jalapenos, olives, sour cream, and cila"
The casserole layers browned, seasoned ground beef with sautéed bell pepper and onion, tomato paste, diced tomatoes, and pinto beans for a savory filling. Chili powder, dried oregano, and cumin add subtle Mexican-inspired seasoning. Crushed yellow corn tortilla chips are mixed with Monterey jack and sharp cheddar and spread atop the beef before finishing with remaining cheese. The dish bakes briefly at 425 degrees until cheese melts and browns. Serve with thinly sliced radish, jalapeño, black olives, sour cream, and cilantro. The casserole can be prepared ahead and reheated.
Read at Alternative Medicine Magazine
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