Monday, August 17, 2015

Baked Nacho Casserole

· Cooking spray
· 1 cup chopped green bell pepper
· 1 cup chopped onion
· 1 pound lean ground beef
· 1 (15 ounce) can black beans, drained and rinsed
· 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
· 1 cup mayonnaise
· 1 cup whole kernel corn
· 1 teaspoon chili powder
· 4 cups tortilla chips, broken into small pieces
· 1 cup shredded mild cheddar cheese
· 3 cups shredded lettuce
· ½ cup sour cream
· ¼ cup sliced black olives or jalapenos
· ½ cup salsa

1. Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with cooking spray.
2. Spray a large skillet with cooking spray. Add pepper and onion over medium heat and stir until softened, about 5 minutes. Remove vegetables from skillet and set aside. Add beef to the skillet and cook until meat is brown and crumbly and no pink remains. Add vegetables back to skillet along with the black beans, tomatoes, mayonnaise, corn and chili powder; stir until combined.
3. Place half of meat mixture in the baking dish, top with half of tortilla chips. Place remaining meat mixture over chips. Cover with foil and bake for 25 minutes. Remove foil and top with remaining chips and cheese. Bake, uncovered 5 minutes or until cheese melts. Serve with lettuce, sour cream, olives and salsa.

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