Taco Casserole

• 1.25 lbs. extra lean ground beef
• 1 white onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tbsp. olive oil, divided
• 1 - 15 oz. can chili beans, drained
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tbsp. tomato paste
• 15 oz. salsa
• 2 cups shredded Mexican blend cheese, divided

For Serving:

• Shredded iceberg lettuce
• Sour Cream
• Chopped Tomatoes
• Sliced Pickled Jalapenos
• Sliced avocado
• Tortillas 

Heat oven to 350F.  Spray a 9x13 baking dish with cooking spray, set aside.

Heat 1 tbsp. oil in a large skillet.  Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 6-8 minutes.  Drain the fat in a colander and set aside on a plate.

Add the remaining 1 tbsp. oil to the same pan and add the onion, bell pepper and garlic.  Cook, stirring occasionally, until softened, about 5 minutes.  Return the beef to the pan and stir in the beans.  Add the spices and tomato paste.  Stir to combine and cook for about 2 minutes, until everything is blended together.

Remove the skillet from the heat and stir in the salsa and 1 cup cheese.  Transfer the mixture to the prepared baking dish and spread into an even layer.  Sprinkle the remaining cup of cheese on top.

Bake until the cheese is melted and everything is heated through, about 20 minutes.  Let sit 5 minutes before serving.

Enjoy with shredded lettuce, sour cream, chopped tomatoes, jalapenos, avocado, and tortillas.

Yum!