A delightful twist on a classic Mexican casserole, perfect for a flavorful and satisfying meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Heat a large skillet over medium heat and add a small amount of oil. Sauté the chopped onion until softened.
Stir frequently to prevent the onion from burning.
Add minced garlic and diced jalapeño to the skillet. Cook for an additional minute.
Adjust the amount of jalapeño to control the spiciness.
Stir in chili powder, cumin, and black pepper. Cook for another minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Mash the pinto beans in the skillet and mix with lime juice. Cook until heated through.
Use a potato masher for easier mashing.
Combine diced tomatoes, chopped cilantro, and salt in a bowl.
Let the mixture sit for a few minutes to meld the flavors.
Layer half of the tortilla chips in a baking dish. Spread the bean mixture over the chips, followed by the tomato mixture.
Press the layers gently to compact the casserole.
Top with the remaining tortilla chips and sprinkle with shredded cheese.
Ensure the cheese is evenly distributed for consistent melting.
Bake in the preheated oven for 15 minutes or until the cheese is bubbly.
Check occasionally to avoid over-browning.
Garnish each serving with a dollop of sour cream, chopped green onions, and sliced olives.
Serve immediately for the best texture and flavor.
