Layered Mexican Beef Casserole

	Grease a baking dish.
	In a large frypan brown 1kg beef with sliced onion, garlic, green capsicum and jalapeno (if using) until the beef is no longer pink; drain any fat then return to pan and add in seasoning, kidney beans and cumin.
	Bring the  beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
	Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
	Spread 1/4 cup salsa sauce over the tortillas in the baking dish.
	Cover the sauce with 1/3 of the cooked beef mixture, then shredded cheese.
	Repeat the layers twice but omitting the final cheese layer on top.
	Drizzle any remaining salsa on top.
	Cover bake in a 180c oven for 25 minutes.
	Uncover and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
	Let stand 10-15 minutes before slicing.
	Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.