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Tex-Mex Skillet Nachos

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"For successful nachos, put half of the cooked beef mixture in the skillet and top with some chips, and then repeat and top with cheese before baking."

List of Ingredients

â—¦ 1 (10-ounce) Ro*Tel diced tomatoes and green chilies, drained
â—¦ ½ cup chopped fresh cilantro
â—¦ ½ cup (4 ounces) sour cream
â—¦ 2 tablespoons fresh lime juice
â—¦ 12 ounces ground beef
â—¦ 1 ½ cups frozen chopped onions and peppers
â—¦ 1 (15-ounce) can black beans, drained and rinsed
â—¦ 1 (8-ounce) jar medium taco sauce
â—¦ 1 (8-ounce) bag tortilla chips
â—¦ 2 cups (8 ounces) shredded pepper Jack


Recipe

Heat the oven to 400° F.

Combine the canned tomatoes and chilies and cilantro in a bowl.
In a separate bowl, whisk together the sour cream and lime juice. Set bowls aside.

Put the ground beef and frozen onions and peppers in a large ovenproof skillet over medium heat. Cook, stirring occasionally, until the meat is no longer pink, 5 to 6 minutes. Stir in the beans and taco sauce. Reduce the heat to medium-low and cook until heated through, about 5 minutes.

Remove half of the beef-bean mixture from the skillet to a bowl. Put the tortilla chips on top of the beef-bean mixture in the skillet. Put the reserved beef-bean mixture on top of the tortilla chips. Sprinkle the cheese on top.

Bake until the cheese is melted, 5 to 6 minutes. Remove from the oven, drizzle with the sour cream sauce, and top with the tomato mixture.

Makes 8 servings