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Spicy Nacho Bake
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2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese
In a Dutch oven or large kettle, cook the beef, onions and green peppers over
medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans,
corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer,
uncovered, for 30 minutes (mixture will be thin). In each of two greased
13-in. x 9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat
mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.
Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Yield: 2 casseroles (15 servings each).
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Printed from tasteofhome.com Dec 1, 2008Copyright Reiman Media Group, Inc © 2008 |