Mexican Casserole

Yield: 6 servings

Ingredients
4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeņo pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
48 baked tortilla chips
Cooking spray
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons fat-free sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives
Preparation
1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium
heat. Add onion to pan; cook 4 minutes or until tender. Add
garlic and jalapeno; cook 1 minute. Stir in chili powder,
cumin, black pepper, and crumbles; cook 3 minutes or until
thoroughly heated. Arrange half of tortilla chips in an 11 x
7 inch baking dish coated with cooking spray; top evenly with
crumbles mixture.

3. Heat remaining 2 teaspoons oil in skillet over medium heat.
Add beans, mashing with the back of a wooden spoon until
chunky and thick; cook 2 minutes or until heated, stirring
constantly. Stir in lime juice.

4. Combine tomato, cilantro, and salt. Layer beans and tomato
mixture over crumbles mixture in dish. Top with remaining
tortilla chips, pressing to slightly crush. Sprinkle evenly
with cheese. Bake at 375 degrees for 13 minutes or until
cheese is bubbly. Cut casserole into 6 equal pieces; top
each serving with 1 teaspoon sour cream, 1 teaspoon onions,
and 2 teaspoons olives.