Taco casserole

Ingredients:

• 2 tablespoons of vegetable oil
• 1 bell pepper, cut into pieces
• 1 jalapeño, seeded and chopped
• Half a yellow onion, chopped
• 1 packet taco seasoning (28g)
• 900 g of ground beef
• 1 can (400g) canned black beans, rinsed
• 250 g corn kernels (frozen, canned or fresh)
• 3 cups mild salsa
• 1 bag (250g) of corn chips, such as Fritos
• 140 g queso fresco cheese, crumbled
• Chopped fresh cilantro
• Sliced ​​radishes, for serving
• Lime wedges
• Salsa Verde

Preparation:

1. Preheat oven to 190°C.
2. Heat oil in a large skillet over medium-high heat. Add the bell pepper, jalapeño, onion, and a pinch of salt and cook until softened, 7-10 minutes.
3. Add taco seasoning and cook for another minute. Add the ground beef and cook, breaking up any lumps with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn, and salsa. Transfer to a baking dish and top with tortilla chips.
4. Bake until the filling is heated through and the corn chips are lightly toasted, about 20 minutes. Top with cheese, cilantro, radishes, and a squeeze of lime juice. Serve with salsa verde.