Baked Nacho Casserole

Budget Menu & Dirt Cheap Recipes General Recipes Baked Nacho Casserole

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    • #276380

      Makes 6 servings (about 1-1/2 cups each)

      PAM® Original No-Stick Cooking Spray
      1 cup chopped green bell pepper
      1 cup chopped red onion
      1 pound lean ground beef (93% lean)
      1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
      1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
      1 cup light mayonnaise
      1 cup frozen whole kernel corn
      1 teaspoon chili powder
      4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
      1 cup shredded sharp Cheddar cheese
      3 cups shredded lettuce
      1/3 cup reduced fat sour cream
      1/4 cup sliced ripe olives
      Chopped cilantro, optional

      Directions
      Preheat oven to 350°F. Spray 8×8-inch glass baking dish with cooking spray; set aside.
      Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes.

      Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn and chili powder to skillet; stir until combined.
      Place half of meat mixture in prepared dish; top with half of the tortilla chips.

      Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese.

      Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream and ripe olives. Garnish with cilantro, if desired

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Budget Menu & Dirt Cheap Recipes General Recipes Baked Nacho Casserole