Upside-Down Nacho Bake

Prep Time
Cook Time
Ready In

"This recipe was given to me by my pool friend Debbie - she gave it to me once and I lost it - She kindly has given it to me again so I will post it here so there is no chance of me losing it again. She said it is one of their favorite recipes. It sounds so good and it sure is good. This is a quick meal that starts out on the stove top and then bakes in the oven. Using baked tortilla chips add a lot of crunch with less fat than fried corn chips. This is so easy to make and tastes so good. We are spice hounds so I double the Jalapeno and add 1 teaspoon Tex-Mex spice. They are very generous servings."

Original recipe yields 5 servings


  • Serving Size: 1 (648.1 g)
  • Calories 1052.4
  • Total Fat - 32.2 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 127.4 mg
  • Sodium - 884.3 mg
  • Total Carbohydrate - 124.6 g
  • Dietary Fiber - 28.2 g
  • Sugars - 15.4 g
  • Protein - 71.4 g
  • Calcium - 434.8 mg
  • Iron - 12.8 mg
  • Vitamin C - 71.6 mg
  • Thiamin - 1.5 mg

Step 1

Saute the ground meat in a non stick skillet over medium-high heat, breaking up the clumps with a spoon, until it is cooked, about 5 minutes, drain off any fat.

Step 2

Add onion, garlic, jalapeno,, green pepper, cumin, salt, pepper, and oregano.

Step 3

Cook over medium heat until softened, about 3 minutes

Step 4

Add black beans, tomatoes and tomato paste: bring to a boil, reduce heat and simmer stirring occasionally until slightly thickened, about 10 minutes, add corn.

Step 5

Transfer to an oven proof dish, sprinkle with tortilla chips and cheddar cheese.

Step 6

Bake in 375F oven until the cheese has melted about 15 minutes

Step 7

Sprinkle with the green onion and serve - Enjoy

Tips & Variations

No special items needed.