Beefy Bean & Corn Taco Casserole
- 2 Tbsp olive oil, divided
- 1 lb ground beef
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 15 oz can diced tomatoes
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar Food for Thought Bean and Corn Salsa
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup chopped romaine lettuce
- Cherry tomatoes, quartered
- Sour cream, for serving
Preheat oven to 350℉. Heat 1 tablespoon of oil in a large skillet over medium-high. Add the beef and cook, breaking up with a spoon, until browned, 6 to 8 minutes. Transfer the meat to a plate, discarding any remaining fat.
Reduce heat to medium and add remaining oil. Add onion, pepper, and garlic and cook, stirring occasionally, about 5 minutes. Return the beef to the pan and stir in the diced tomatoes, tomato paste and spices. Cook for 2 minutes.
Remove from the heat and stir in the salsa and half the cheese. Transfer to 9x13-ich greased baking dish and sprinkle with the remaining cheese.
Bake until the cheese is melted and casserole is bubbling, about 20 minutes. Serve with rice or tortilla chips, topping with lettuce and tomato, sour cream and additional salsa.