Wednesday, February 22, 2012

Nacho Casserole

I create these recipes for two people.  They can easily be doubled or tripled for more servings.

1/2 cup chunky salsa or taco sauce (I used fermented salsa from my refrigerator)
1 jalapeno, seeded and diced (I left this out since there were so many in my salsa)
1/2 pound ground beef
Salt and pepper to taste
1/2 red bell pepper (can use green or poblano)
1/4 cup diced yellow onion
2 cloves minced garlic
1 tablespoon taco seasoning
1/2 cup black beans (if using canned drain and rinse-remainder can be frozen for later use)
1 cup shredded cheddar cheese, divided
1/4 cup beef broth or water
2 cups nachos, divided (I used gluten-free tortilla chips)
1 ripe tomato, diced
sour cream
green onions, minced

Preheat over to 350 degrees

Brush 4x4 glass baking dish with coconut oil or butter.  Combine taco sauce/salsa and jalapeno in small bowl, st aside.

In a large skillet bronw the ground beef, peppers, onions, garlic, taco seasoning and salt & pepper.  Drain.  Add beans, cheese and half of salsa mixture.

Cover bottom of dish with 1 1/2 cup of the nachos.  Cover nachos with meat misture and top with remaining salsa mixture.  Add remaining nachos on top.

Bake for 20 minutes.  Sprinkle cheese on top and bake for another 5 minutes. 

Garnish with remaining ingredients.

Adapted from a recipe at

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