Friday, February 1, 2013

Nachos - Better Homes and Gardens

5 cups bite-size tortilla chips (6 ounces)
1 pound ground beef
1 (15oz) can black beans or pinto beans, rinsed or drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican Cheese blend ( 6 oz)
Optional toppings such as thinly sliced green onion, snipped fresh cilantro, seeded and chopped fresh jalapeno chile pepper, dairy sour cream, and bottled chunky salsa

Spread half of the tortilla chips on an 11-or 12-inch ovenproof platter or pizza pan; set aside.

In a large skillet cook beef over medium heat until brown. Drain off fat. Add beans and the 1 cup of salsa to beef. Spoon half of the mixture over chips. Sprinkle with half of the cheese.

Bake at 350 degrees for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts. If desired, top with green onion, cilantro, jalapeno pepper, sour cream, and or additional salsa.

Makes 8 servings.

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