Beefy Nacho Casserole

Ingredients

• 1 (12 oz) bag tortilla chips
• ½ c. butter, melted
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 sweet bell peppers, diced
• 1 lb. ground chuck
• ½ teaspoon salt
• ¼ tsp. pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 2 cups medium salsa
• Grape Tomatoes for garnish
• Sour Cream, Tomatoes, Black Olives, Cilantro for garnish

Instructions

• Pre-Heat oven to 375 degrees .
• Place tortilla chips in a food processor or blender and pulse into fine crumbs. Pour the mixture into a 9x 13 pan. Melt the butter and pour over the chips. Stir well to combine. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, or until golden brown and set.
• While the crust is baking, heat oil in a large skillet over medium-high heat. Add onion and peppers and sauté for 5 minutes. Pour the onions & peppers onto a plate and set aside.
• Add the ground chuck to the pan and add the salt and pepper. Cook the meat breaking it up as it cooks, about 7-8 minutes or until no longer pink in the center. Remove the pan from the heat and drain off any excess fat from skillet. Stir in the onion & pepper mixture, salsa, 1 cup cheddar cheese and a ½ cup of the pepper jack cheese. Scrape entire mixture onto the prepared crust. Sprinkle the remaining cheeses over the top.
• Bake for 40 minutes. Serve with sour cream, tomatoes, black olives or cilantro.