Saturday, May 7, 2016

Use it up Saturday lunch: Taco bake

Pictured is today's hot lunch (7th straight day of rainy, damp weather). Inspiration was the leftovers from Thursday's taco dinner: chopped tomatoes, beef-pinto bean filling, shredded Colby-Jack cheese. Additional ingredients used: the rest of a bag of fresh tortilla chips, the remains of a less than fresh bag of tortilla chips, the leftover black olives from last night, the rest of the block of Cheddar from last night, 1 bag frozen peppers and onion strips,  2 jars of organic salsa from our former CSA (texture is more like crushed tomatoes rather than a chunky salsa), 1 can rinsed and drained beans, taco seasoning, the rest of the chilli powder. 

Here's a family favorite recipe I adapted a bit:

Chili Nacho Bake

By Diana Rattray
Southern Food Expert.
1 pound extra-lean ground beef
1 tablespoon olive oil
1 medium onion, chopped (substitited the fzn peppers/onions)
1 bell pepper, red or green, chopped-(see above)
2 cloves garlic, minced
2 cans (15 ounces each) pinto beans, drained (subbed 1 can bk beans)
2 cans (14.5 ounces each) zesty chili style tomatoes(subbed 2 jars salsa, the l/o chopped tomatoes)
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 to 6 ounces tortilla chips
2 cups shredded Cheddar cheese (used Cheddar and Colby-Jack)
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.

Serves 6 to 8.

 Fresh out of the oven.
A lunch plate. Came out really good, a bit hotter (spicy) than usual, but the kids prefer it that way!

No comments: