Upside-Down Nacho Bake
Portion size: 4 This quick meal starts on the stove then bakes in the oven. Baked tortilla chips deliver lots of crunch with less fat than fried corn chips.
- 1 lb (454 g) lean ground beef
- ½ cup (125 mL) chopped onion
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 sweet green pepper, chopped
- 1 tsp (5 mL) ground cumin
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
- ½ tsp (2 mL) dried oregano
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1 can (28 oz/796 mL) diced tomatoes
- ⅓ cup (75 mL) tomato paste
- 1 cup (250 mL) corn kernels
- 1 cup (250 mL) crumbled baked tortilla chips or corn chips
- ¾ cup (175 mL) shredded Cheddar cheese
- 1 green onion, thinly sliced
- In large nonstick ovenproof skillet, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
- Add onion, garlic, jalapeno pepper, green pepper, cumin, salt, pepper and oregano; cook over medium heat until softened, about 3 minutes. Add black beans, tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stir-ring occasionally, until slightly thickened, about 10 minutes. Stir in corn.
- Sprinkle with tortilla chips and Cheddar cheese; bake in 375°F (190°C) oven until cheese is melted, about 15 minutes. Sprinkle with onion.
- Source : Canadian Living Magazine: October 2007