Mushroom and Black Olive Taco Bake

This Mushroom and Black Olive Taco Bake combines earthy mushrooms and briny black olives with savory taco meat, all layered with melted cheese for a comforting and satisfying meal. The blend of flavors creates a delightful twist on traditional taco night, making it perfect for family dinners. It's a hearty dish that respects classic cooking methods while introducing creative elements, and it's sure to please both meat lovers and veggie fans alike.

Ingredients:

• 1 lb taco meat (ground beef or turkey)
• 8 oz mushrooms, sliced
• 1 cup black olives, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup tortilla chips, crushed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, sauté the diced onion and minced garlic until translucent.
3. Add the sliced mushrooms and cook until they are soft and lightly browned.
4. Stir in the taco meat and season with cumin, chili powder, salt, and pepper. Cook until heated through.
5. In a baking dish, layer the crushed tortilla chips at the bottom.
6. Spread the taco meat mixture evenly over the tortilla chips.
7. Top with sliced black olives and shredded cheese.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired.