Venison Tortilla Casserole

I invented this, and Bart and Irene loved it.  Said I needed to write down what I did in my blog.

1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced

Fry venison, onion and garlic in oil until browned.  Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.

In a casserole dish, rip and sprinkle tortillas until about 2 layers deep.  Put half the meat and bean mixture over this.  Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture.  Repeat.  Cover with another coating of shredded cheese.  Cook about 30 minutes, or until hot and bubbly.