Ingredients
- 3 cup shredded cheddar cheese (divided)
- 1 bag (10.5 ounce) corn chips (Frito style corn chips, regular or chili cheese)
- 1 yellow onion, diced (medium onion)
- 1 jalapeno pepper, diced (small pepper, seeds removed, Poblano works as well)
- 1 teaspoon olive oil
- Salt and black pepper, as needed
- 4 cloves garlic, minced
- 2 pounds lean ground beef (or chicken or turkey)
- 2 tablespoons Worcestershire sauce
- 1 can (15 ounce) tomato sauce
- 1 can (10 ounce) diced tomatoes
- 1 can (15 ounce) red kidney beans (light)
- 1 package (1.25 ounce) taco seasoning mix
- 2 tablespoons cilantro, chopped
- Chopped green onion (garnish)
- Sour cream (garnish)
How to Make
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Step 1: Preheat the oven to 350 degrees F. Spray a 8x12 inch baking dish with cooking spray.
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Step 2: Pour half of the corn chips over the bottom of the dish. Sprinkle with one cup of the shredded cheese.
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Step 3: 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.
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Step 4: Add the minced garlic and saute for 1 minute.
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Step 5: Add the ground meat and cook until no pink remains. Season with salt and black pepper to taste.
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Step 6: Drain any excess fat from the pan then add the Worcestershire sauce, tomato sauce, diced tomatoes, kidney beans and taco seasoning.
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Step 7: Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and mix in the cilantro.
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Step 8: Pour evenly over the corn chips in the baking dish. Sprinkle one cup of the cheese on top.
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Step 9: Top with the remaining corn chips and shredded cheese.
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Step 10: Bake for 25-30 minutes until bubbly.
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Step 11: Garnish with chopped green onion. Serve with a dollop of sour cream.
We hope you enjoy this recipe!
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