1can11 oz Mexicorn (it's a mix of corn, red and green bell peppers)
1can15 oz black beans, drained and rinsed
2cupsCrystal Farms cheddar cheese
Cilantro for garnish
In a large skillet, brown ground beef. Drain.
Add in salsa, corn and all but a few olives (I left my olives out and just added them on top of half of the casserole, since I'm the only sane person in the family who loves olives!) Simmer for 5 minutes.
In a bowl, mix the cottage cheese and sour cream together until blended.
In a 2 quart casserole dish, place 3 corn tortillas. I had two next to each other and then split the third one in half to fill in the empty room on the sides.
Top with 1/2 of the meat mixture.
Cover the meat mixture with 1/2 of the black beans.
Spoon the cottage cheese mixture over the black beans.
Sprinkle about 1 cup of cheddar cheese over the beans.
Repeat the layers, ending with the cottage cheese layer.
Cover with foil and bake at 350 for 30 minutes.
Remove foil, sprinkle with the remaining cheese and olive slices. Return to oven for 5 minutes, or until cheese is melted.
If desired, garnish with cilantro (YUM) and add tortilla chips around the edges. Just because it's pretty. :)
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