11.5ouncestortilla chipscoarsely crushed (I used homestyle thick chips)
2cupsshredded Colby Jack cheeseor cheddar cheese
In a large skillet over medium heat, brown the ground beef, onion and garlic together until the beef is no longer pink and the onion becomes translucent. Drain off any fat.
Add the soup, enchilada sauce, tomato paste, drained chilies, drained black beans and salt.
Mix well, then allow the mixture to simmer in the skillet over medium heat for about 10 minutes.
Preheat the oven to 350ºF.
Spread half of the coarsely crushed tortilla chips in the bottom of a 9x13” casserole dish.
Spread the meat mixture evenly over the chips.
Bake uncovered for 20 minutes.
Sprinkle the remaining chips and then cheese on the top of the meat.
Bake for an additional 10 minutes or until the cheese is melted.
Serve with sliced green onion, sour cream, guacamole or pico de gallo.
Refer to the article above for more tips and tricks.The calories shown are based on the casserole being cut into 10 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**