Ingredients:

• 1 pound ground pork
• 2 cloves garlic, finely chopped
• 1 cup water
• 1 cup store-bought salsa
• 2 jalapeños, seeded and finely chopped
• 1 small stalk leeks, cleaned and chopped
• 1 can (15-oz) refried beans
• 1 can (2.25-oz) sliced ripe olives, drained and divided
• 1 bag white corn tortilla chips
• 2 (8-oz) packages Pepper Jack cheese, shredded
• 1 (15-oz) can diced tomatoes
• 1/4 cup scallions, diced
• Sour cream (optional garnish)

Directions:

• Preheat the oven to 375° Lightly grease a 9” x 13” baking dish; set aside.
• Cook the pork and garlic in a large skillet over medium heat until the pork is brown and cooked through; drain. Return the pork and garlic to the skillet and set the heat to medium-low. Add the water, salsa, jalapeños, leeks, refried beans, and 1/4 cup olives. Cook for 3-4 minutes.
• Place 1/3 of the tortilla chips in the prepared baking dish. Top with 1/3 of the meat mixture and 1/3 of the cheese. Repeat the layers twice.
• Bake for 15-20 minutes, or until the cheese is slightly browned.
• Top with the diced tomatoes, remaining olives, and the scallions. After 5 minutes, cut the casserole into large squares and serve each slice with a dollop of sour cream, if desired.