This is one of those meals that feels like a crowd-pleaser every single time… layered, hearty, and packed with flavor. It’s casual enough for a weeknight… but impressive enough to serve when people are over.

And here’s why I love it… it flexes. With a few simple adjustments, you can make this nightshade-free, gluten-free, and dairy-free… without sacrificing flavor. That’s the goal… eating well, even with food sensitivities.

Ingredients

Casserole

• 1 1/2 lb lean ground beef
• 2 red and/or yellow bell peppers, thinly sliced (omit if NSF)
• 1 poblano pepper, chopped (omit if NSF)
• 1 yellow onion, thinly sliced
• 3 garlic cloves, chopped
• 1 (1-oz) packet taco seasoning (or my NSF seasoning)
• 4 tbsp NSF tomato paste
• 3 Roma tomatoes, diced (omit if NSF)
• 1 (15-oz) can black beans, drained and rinsed
• 3–4 ears grilled corn, removed from cob (or frozen, seared)
• 1 1/2 tsp kosher salt
• 1 (13-oz) bag round tortilla chips (plus more for serving)
• 4 oz cheddar cheese, shredded (Sub vegan or firm goat cheese)
• 4 oz Monterey Jack cheese, shredded (Sub vegan or firm goat cheese)

Garnish

• Iceberg lettuce, shredded
• 8 oz sour cream (or goat yogurt + goat cheese blend)
• 2 avocados, thinly sliced
• 1 (8-oz) jar sliced black olives
• Fresh cilantro
• Salsa (omit if NSF)
• Lime wedges

nstructions

1. Sear the Beef

In a large skillet over medium-high heat, sear the ground beef until browned. Season with kosher salt. Remove from the pan and set aside.

2. Build the Flavor Base

In the same pan, cook the onion, bell peppers, and poblano until tender. Add the garlic and sauté until fragrant and just translucent. Return the beef to the pan. Stir in taco seasoning and tomato paste with a little water or beef stock.
Mix well and let everything heat through for a few minutes so the flavors come together.

3. Layer the Casserole

Preheat oven to 370°F.
In a casserole dish, layer:

• Tortilla chips
• Beef mixture
• Beans
• Grilled Corn
• Black olives
• Grated Cheese

Repeat the layers, finishing with cheese on top.

4. Bake

Bake for 20 minutes, until heated through and the cheese is melted and bubbly. Let it cool slightly before serving… this helps it set and makes it easier to serve.

5. Finish and Serve

Top with shredded lettuce, avocado, cilantro, and dollops of sour cream (or goat blend). Serve with extra chips, salsa, and fresh lime wedges.

Notes

• Omit peppers, tomatoes, salsa, and standard taco seasoning with my fully nightshade-free version.
• Use gluten-free chips (mosr corn chips are0
• Swap cow dairy for goat-based or vegan alternatives as needed.
• If you can’t eat Salasa try whipping up a quick Veggie Escabeche
• Why I don’t use that super convenient shredded cheese. That “anti-caking agent contains an antifungal which can disrupt gut heath as well as wood fiber or undigestible plan fiber. It doesn’t melt as well and is far more expensive than bock cheese.