Bet You Can't Have Just One Nacho

Bet You Can’t Have Just One Nacho

Dish Size:
12-oz. Mini Pie Dishes, 4 Quart
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September 26, 2012
Tara’s Tidbits®

The recipe calls for a 4-qt. baker, but I like to make individual portions in my mini pie dishes. That way, everyone gets to top their nachos exactly how they like them. And the range of toppings you can serve is practically endless. Try cilantro, guacamole, grape tomatoes, shredded lettuce, sliced olives, chopped red or green onions and hot sauce. Serve toppings in your favorite temp-tations® EZ Hold ramekins, mini pie dishes or dipping dishes and let your guests create their own fiesta!

This popular Tex-Mex dish can be made quickly to serve as a snack or prepared with more ingredients to make a full meal. Great for game day! - Tara

 

Ingredients

  • 8 cups tortilla chips
  • 1 tablespoon canola oil
  • 1/2 medium onion, finely chopped
  • 12 ounces lean ground beef, ground turkey, or diced chicken
  • 1 cup black beans, rinsed and drained
  • 3 tablespoons taco seasoning
  • 2 cups (6 ounces) shredded Mexican four-cheese mix
  • 1 jalapeño, sliced into rounds
  • 1/3 cup salsa
  • 1/4 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Place half of the tortilla chips into a 4-quart temp-tations® dish and set aside.
  2. In a large skillet over medium-high heat, heat oil and cook onions until they become soft and translucent, 3-5 minutes.
  3. Add ground beef and taco seasoning to skillet. Cook, breaking up the meat with a wooden spoon, until meat is cooked through and crumbled, about 5 minutes. Gently stir in the beans and cook until warm.
  4. Top the chips with half of the ground beef mixture, half of the cheese, and half of the jalapeños. Repeat with the remaining chips, beef, cheese and jalapeños.
  5. Bake until heated through and cheese is melted and bubbly, about 10 minutes. Serve with salsa and a large dollop of sour cream.
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