Finished product on a lovely Fiestaware plate. Just know that I would have used 10 times more sour cream if we had not been about to run out.
This is called "Mexican Casserole", but I call it "The meal to go along with a Bulls or Bears game".
The only change I made is that I used REAL ground beef instead of meatless crumbles. I guess this would make a good recipe for you Veggie-Eaters! Especially if you crave bar food as often as I do.
Ok so first I sprayed my 13 x 9 inch rectangular baking pan with PAM. Then I sort of crushed 24 tortilla chips. I did not used baked ones, sorry. I think I probably crumbled more like 30 chips. I'm a rule-breaker.
Then I pre-heated the oven to 375.
Next I heated 2 teaspoons of oil in a big frying pan over medium heat. I added the onion to the pan and cooked 4 minutes or so. The add the garlic and jalapeño and cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles (or the BEEF) and cook 3 minutes - for the crumbles, or until thoroughly cooked through for the BEEF. Add the beef/onion mixture on top of the tortilla chips - spread as evenly as you can.
In the same pan add the pinto beans and mash them with the back of your spoon. This is a serious workout for your forearm, so don't lift weights beforehand. Stir in the lime juice. I used 1/2 a juicy lime rather than measuring the lime. Add the bean mixture on top of the meat or crumbles.
In a small bowl combine the tomatoes, cilantro, and salt. I squeezed in the other 1/2 of the lime because I love lime. Layer the tomato mixture over the beans in the dish. Top with the remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese.
