Queso Baked Na­chos

PREP: 25 min. • BAKE: 10 min. MAKES: 12 serv­ings

Simple & Delicious - - ON THE MENU -

I mod­i­fied a cheesy na­cho recipe I found, and my fam­ily loves it. Loaded up with sea­soned beef, beans, toma­toes and creamy queso, it’s be­come a reg­u­lar at our din­ner ta­ble. —Denise Wheeler, Ne­waygo, MI

1 lb. ground beef

1 en­ve­lope taco sea­son­ing

3/4 cup wa­ter

1 pkg. (13 oz.) tor­tilla chips

1 cup re­fried beans

1 jar (151/2 oz.) salsa con queso dip

2 plum toma­toes, chopped

1/4 cup minced fresh chives, op­tional

1/2 cup sour cream

1. Pre­heat oven to 350¡. In a large skil­let, cook and crum­ble beef over medium heat un­til no longer pink, 5-7 min­utes; drain. Stir in taco sea­son­ing and wa­ter; bring to a boil. Re­duce heat; sim­mer, un­cov­ered, un­til thick­ened, about 5 min­utes, stir­ring oc­ca­sion­ally.

2. In an un­greased 13x9-in. bak­ing pan, layer a third of each of the fol­low­ing: chips, beans, beef mix­ture and queso dip. Re­peat layers twice.

3. Bake, un­cov­ered, un­til heated through, 10-15 min­utes. Top with chives; serve im­me­di­ately with sour cream on the side.

PER SERV­ING 313 cal., 16g fat (5g sat. fat), 29mg chol., 786mg sod., 32g carb. (2g sug­ars, 2g fiber), 11g pro.

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