1/4teaspooncayenne pepper or more to tasteoptional
One 5.5 ounce package neat mexican mixprepared according to package directions
One15-ounce cans black beans, drained
1/2cupblack olivessliced, plus more for topping
2cups16 ounces jarred chunky-style salsa
8 to 9cupsabout 7 ounces corn tortilla chips
3cupsMexican blend shredded cheese
1/2cupgreen onionsthinly sliced
Suggested toppings: diced tomatoessour cream, guacamole or diced avocados, sliced olives, hot sauce
Preheat oven to 400°F. Lightly grease a 9-by 13-inch baking dish.
Heat a large skillet over medium heat. Add oil and heat for 30-60 seconds until shimmering. Add the onion. Saute for 5-7 minutes, or until it starts to soften. Add the garlic and jalapeno to the pan. Cook, stirring constantly, for 1-2 minutes.
Add the bell pepper, corn, and zucchini. Continue cooking for 3-5 minutes. Add the spices and stir well. Cook for 30-60 seconds to toast the spices, then add Neat Mexican, beans, and black olives. Cook for a few minutes, then add the salsa. Bring just to a simmer, then remove from heat.
Place half of the tortilla chips on the bottom of the pan in an even layer. Spoon half of the veggie and Neat mixture over the chips. Sprinkle with half of the cheese. Repeat with the remaining chips, Neat mixture, and cheese.
Bake for 20-25 minutes, or until cheese is bubbly and the casserole is warmed through. Sprinkle the top with green onions and cilantro. Serve immediately with other toppings on the side.
To make a vegan taco bake, simply omit the cheese or use a high-quality vegan cheese.