Green chilies give a warm zip to this quick entree. My husband, Paul, and I enjoy splitting this delicious meaty dish.—Sue Ross, Casa Grande, Arizona
- 1/2 pound ground beef
- 1/2 cup chopped onion
- 1/3 cup taco sauce
- 1/4 cup chopped green chilies
- 1/4 teaspoon salt
- 1 cup crushed tortilla chips
- 1/2 cup shredded cheddar cheese
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese. Yield: 2 servings.
Originally published as Taco Plate for Two in Taste of Home February/March 2000, p10
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