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Baked Nachos
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2 pounds ground beef
3 cups (12 ounces) shredded Colby-Monterey Jack cheese, divided
3 cups salsa
1 package (10 ounces) frozen corn, thawed
1 cup (8 ounces) sour cream
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
6 cups tortilla chips
In a skillet, cook beef over medium heat until no longer pink; drain.
Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and
cumin; mix well. Pour half into a greased 13-in. x 9-in. x 2-in.
baking dish. Top with half of the chips; repeat layers. Bake,
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |