Our life stays so busy, we’re always looking for recipes that allow us to get dinner on the table in a hurry. This one definitely qualifies, and it as yummy as it is easy to prepare. Best of all, your family will ask for more! Just one note of caution: remember that all jalapenos are not created equal. Some are definitely hotter than others! So sample a slice before chowing down on them with abandon. They may be much spicier than they appear!

PREP: 10 minutes
COOK: 30 minutes.

INGREDIENTS

• 1 pound ground turkey or beef
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, seeded and diced
• 1 medium white onion, diced
• 2 tablespoons tomato paste
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cumin
• 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
• 1 can (15 ounces) black beans, drained and rinsed
• 4 cups corn tortilla chips, slightly crushed
• 3 cups Mexican cheese blend
• Thinly sliced radish, thinly sliced jalapeno, sliced black olives, and sour cream for serving

DIRECTIONS 

1. Preheat oven to 425°F. Heat a large Dutch oven over medium-high heat. Add meat; season with salt and pepper and cook, stirring frequently, until meat is browned and broken up, about 10 minutes. Transfer meat to a colander and drain. Discard excess oil.
2. Wipe out the Dutch oven, add oil, and return to heat. Add bell pepper and onion and cook for about 7 minutes, or until tender and browning, making sure to stir frequently. Add tomato paste and cook for an additional minute. Add back reserved meat, tomatoes (with liquid), black beans, and 2 tablespoons water; bring to a boil. Remove from heat and season with salt and pepper.
3. In a large bowl, combine tortilla chips and cheese. Top casserole with chip mixture and bake until cheese is melted and golden in spots, about 5 minutes. Serve with radish, jalapeno, olives and sour cream.

YIELDS: 6 servings