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Friday Night Nacho Bake

(1 review)
Friday Night Nacho Bake
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 10
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Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings.

Ingredients

1
lb ground beef sirloin
1
package (8 oz) refrigerated prechopped onion
1
package (8 oz) refrigerated prechopped tricolor bell pepper mix
1
jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa
1
can (2 1/4 oz) sliced ripe olives, drained
3
cups shredded pepper Jack cheese (12 oz)
1
bag (11 oz) tortilla chips
1/2
cup unsalted butter, melted, cooled
2
cups shredded iceberg lettuce
1
cup diced tomatoes
1/4
cup sliced green onions (4 medium)
Sour cream, if desired

Directions

  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
  • 2 Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
  • 4 Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Daily Value
Total Fat
30g
0%
(
Saturated Fat
14g
0%
)
Sodium
820mg
0%
Total Carbohydrate
32g
0%
(
Dietary Fiber
3g
0%
)
Protein
19g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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