Step 1

In a Dutch oven (stove to oven-safe pot) over medium-high heat, brown ground meat with 2 bouillon cubes, ground cumin, chili powder, garlic powder, and salt.

Step 2

Once the meat is browned, add in the diced onion and bell pepper. Sauté until veggies are translucent.

Step 3

Stir in the can of red enchilada sauce, drained can of black beans, drained can of corn, 1 cup shredded cheddar cheese, and 1 cup crushed tortilla chips.

Step 4

Once the mixture is combined, top casserole with 1 cup shredded cheese and then 1 cup of tortilla chips.

Step 5

Bake in the oven safe pot at 400F for 20 minutes or until the cheese is melted and the sides are bubbling. Let the casserole cool for 15 minutes before serving.

Step 6

Store leftovers in an airtight container in the fridge for up to 3 days.