Nacho Supper
Who can resist a dinner of nachos? Not us! Make this simple entree as spicy as you like by adjusting the amount of hot peppers. Shredded lettuce and sliced avocado, dressed with lime juice, make a great side dish.
Servings: 4 to 6
Ingredients:
* 1 tablespoon vegetable oil
* 1 pound ground beef
* 1 large onion, chopped
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground cumin
* 2 (16-ounce) cans refried beans
* 1 package taco seasoning
* 2 cups shredded Monterey Jack cheese
* 1 can green chilies, chopped
* 1 cup shredded cheddar cheese
* 3/4 cup picante sauce
* Tortilla chips, for serving
Directions:
Brown the beef and onion in a large skillet over medium heat; drain. Add the seasoned salt and cumin and stir to combine. Set aside.
Combine the beans, taco seasoning and Monterey Jack cheese in a medium mixing bowl. Spread the bean and cheese mixture in a 9-by-13-inch pan. Cover with the beef and onions. Follow with the green chilies, cheddar cheese and picante sauce. Bake at 400 degrees F for 20 to 25 minutes. Serve with tortilla chips.
