Spicy Taco Meat Casserole

This is a fine way to use any kind of taco meat that you might have left over. Matter of fact, I make extra so I can do this with it. It came to me in a moment of inspiration when I had lots of meat left over and wanted something fairly portable to take to work.

350F

Spicy Meat, chopped fine

corn tortillas

sour cream

small can Hatch chiles or fresh equivalent

black olives, chopped

grated cheese

1 can black beans, drained

1 small can Ro-tel tomatoes

frozen corn (optional)

Layer from bottom: sour cream, tortillas, all of the black beans, meat (1 1/2 cups or so), 1/2 of the tomatoes, 1/2 of the cheese, chiles. Tortillas, sour cream, the rest of the tomatoes, olives, the rest of the cheese. Bake 30-45 minutes.

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