Tex-Mex Casserole

• Gluten free non-stick cooking spray
• 1 pound ground beef
• 1 teaspoon kosher or fine sea salt
• 1 teaspoon chili powder
• ½ teaspoon pepper
• 1½ cups Xochitl Stone Ground Salsa
• 1 (2.25-ounce) can sliced black olives
• 1 cup cottage cheese
• 1 cup sour cream
• 6 cups grated sharp cheddar cheese
• 6 cups Xochitl tortilla chips
• 1 large tomato , diced
• 2 tablespoons pickled jalapeño slices
• 2 green onions , sliced

▢ Preheat the oven to 350 degrees. Spray a 9×12-inch baking dish with cooking spray.

▢ Place the beef in a non-stick skillet, season with salt, cumin, chili powder, and pepper. Cook over medium-high heat until browned. Drain off any fat. Add the salsa, beans, corn, and half the olives. Stir and continue to cook for 2 minutes or until everything is heated through.h.

▢ Place the chips in a large food storage bag and crush.

▢ Put half the beef mixture in an even layer in the bottom of the prepared baking dish. Top with half the cottage cheese sour cream mixture, then 2 cups of grated cheese, and half the crushed chips. Repeat the layers. Cover with foil and bake for 30 minutes. Leave oven on.

▢ Remove the foil, sprinkle the remaining 2 cups of cheese over the top, scatter the rest of the olives, the tomatoes, and the jalapeño slices over the top. Cook for another 5-10 minutes or until the cheese on top is fully melted. Scatter the green onion on top and serve.