Monday, February 9, 2015

Recipe share: Chili Nacho Bake and review

Trying something new tonight:

Chili Nacho Bake

By Diana Rattray
Southern Food Expert.
1 pound extra-lean ground beef (*I am out of ground beef, so ground turkey is filling in, which would costs less anyway)
1 tablespoon olive oil (*will use reserved pork fat, to save my oils)
1 medium onion, chopped
1 bell pepper, red or green, chopped (*using fzn, chopped that I prepared myself)
2 cloves garlic, minced
2 cans (15 ounces each) pinto beans, drained (*using dried pintos)
2 cans (14.5 ounces each) zesty chili style tomatoes -thrilled that I have these from Crash n burn @ 49 cents/can!
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 to 6 ounces tortilla chips
2 cups shredded Cheddar cheese (*using an 8 oz block of sharp Cheddar that I will grate on teh box grater. If it looks skimply, I do have an 8 oz block of Colby Jack I can turn to)
Prep Time: 0 minutes
Cook Time: 40 minutes
Total Time: 40 minutes

Heat oven to 350°. Grease a 2 1/2 to 3-quart casserole.

In a large skillet over medium heat, brown the ground beef in olive oil with the onion until onions are lightly browned and ground beef is no longer pink. Add the bell pepper and garlic and continue cooking, stirring, for about 2 to 3 minutes, until bell pepper is tender. Add pinto beans, tomatoes, chili powder, and cumin. Cook, stirring, until hot and bubbly.

Break tortilla chips into smaller pieces and put about half of them in the bottom of the casserole. Spoon about half of the beef and bean mixture over the chips and sprinkle with half of the cheese. Spoon the remaining beef and bean mixture over the cheese layer. Top with the remaining chips and cheese.

Bake for about 25 minutes, or until bubbly and cheese has melted.

Review: it's a keeper!

My supper plate, with extra chips served on the side.

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