1 pound beef strips, stir-fry style
1 can (15 oz) black beans, drained
1 can (28 oz) green enchilada sauce
1 cup frozen corn
5 cups corn tortilla chips
1 can (3.8 oz) black olive slices
1 cup shredded cheddar cheese
In a large skillet on medium-high, brown beef. Add beans, corn, and enchilada sauce; stir. Bring to boil, reduce heat to medium-low. Add chips; cover and simmer 10 minutes. Top with olives and cheese. Garnish with sour cream and salsa, if desired.
Makes 4-6 servings.
Recipe from Save Mart grocery store