Page 15 of The Pine Ridge Community Cookbook (Pine Ridge Universe)

I ngredients:

● Cooking spray or olive oil

● ⒈／⒉ cup diced onion

● ⒈／⒉ cup of fresh diced tomatoes (not canned)

● ⒈／⒉ cup pico de gallo salsa

● 2 tablespoons chopped olives, or to taste (optional)

Method:

● Preheat oven to 350°F.

● Spray a 9x13-inch baking dish with cooking spray or olive oil.

● Brown the ground beef in a large skillet over medium heat until browned through. Break into crumbles with a spatula.

● Add diced onion and cook until soft and translucent, about 5 minutes more.

● Mix water and taco seasoning into beef mixture and simmer until mixture is thickened and water is absorbed.

● Line the prepared baking dish with tortillas until the bottom is covered.

● Top with 1/2 of the ground beef mixture.

● Spoon 1/2 of the corn and tomatoes over the meat layer in the pan.

● Top with 1/3 of the Cheddar cheese in an even layer.

● Crush tortilla chips over the cheese layer.

● Repeat the layers a second time.

● The top layer should now be covered with Cheddar cheese. Spoon the salsa over this layer until it forms a fairly even coating. Top with olives (optional).

● Bake fifteen to twenty minutes until heated through and cheese is melted.

● Remove and serve while hot and ooey-gooey.