Enchilada Casserole

• Adapted from this recipe (I have yet to find a recipe by Kittencal that we didn't like!)
  1 lb ground beef
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 1 small green bell pepper, seeded and finely chopped (opt, I didn't use)
• 1 teaspoon seasoning salt ( or to taste or use white salt)1 teaspoon chili powder
• black pepper
• 1 (4 ounce) can green chilies, diced1 (15 oz) can black beans
• 12-15 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces)
• 1 3/4 cups red enchilada sauce ( I use my own recipe for this)
• 1/2 cup sour cream
• 2 cups cheddar cheese ( or use a Mexi-blend cheese)
• 
  Brown beef with onion, garlic, and pepper. Stir in spices, chilies, and beans. Pour meat mixture into a large bowl and mix with tortilla strips, enchilada sauce, sour cream, and 1 cup cheese. Dump into a greased 9x13 pan and bake at 400, covered, 30 minutes. Uncover and top with remaining cheese. Bake for 5-10 minutes until cheese is melted and casserole is bubbly. Garnish with chopped tomatoes, cilantro, and green onions, as desired. Serve with sour cream and chopped lettuce.
  This was delicious!