Quick & Easy Mexican Taco Casserole | Jenny Can Cook

Ingredients

• 2 teaspoons oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 pound lean ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt + pepper to taste
• 12 corn tortillas - 5 or 6-inch size
• 15 ounce can pinto beans (not drained)
• 6 ounces cheddar cheese, shredded by hand
• 4 cups shredded lettuce
• 2 cups chopped fresh tomatoes, best if drained