October 30, 2017
Comfort Food, Main Dish, Casseroles,
Beans, Beef, Ground Beef, Dairy, Cheese, Cheddar, North American, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Father's Day, Game/Sports Day, Winter, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Canned Tomatoes, Make it from scratch, Kidney Beans more
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"The game is starting on the big screen in about an hour and you are feeding your sports loving family a hearty meal. This easy recipe is filling and will keep the "I'm hungry's" at bay."
Preheat the oven to 350 degrees F. Spray a 8x12 inch baking dish with cooking spray.
Pour half of the corn chips over the bottom of the dish. Sprinkle with one cup of the shredded cheese.
On the stove top in a saute pan, saute the diced onion and pepper in one teaspoon of olive oil. Cook until the vegetables begin to soften and brown.
Add the minced garlic and saute for 1 minute.
Add the ground meat and cook until no pink remains. Season with salt and black pepper to taste.
Drain any excess fat from the pan then add the Worcestershire sauce, tomato sauce, diced tomatoes, kidney beans and taco seasoning.
Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and mix in the cilantro.
Pour evenly over the corn chips in the baking dish. Sprinkle one cup of the cheese on top.
Top with the remaining corn chips and shredded cheese.
Bake for 25-30 minutes until bubbly.
Garnish with chopped green onion. Serve with a dollop of sour cream.
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