BEEFY NACHO CASSEROLE

INGREDIENTS

  • 1 (12 oz) bag tortilla chips
  • 1/2 c. butter, melted
  • 2 tablespoons grapeseed oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 pound lean ground beef
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepperjack cheese
  • 1 jar (16 ounces) medium-hot salsa
  • 1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
  • 3 large green onions, trimmed and sliced
  • 1/4 c. chopped cilantro
BEEFY NACHO CASSEROLE #dinnerrecipes


INSTRUCTIONS

  1. Heat oven to 375 degrees . Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13 x 9 baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
  2. Meanwhile, heat oil In large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
  3. Pour the jar of salsa into a large bowl. Fold the cooked meat mixture, 1 cup of the cheddar cheese, 1/2 cup of pepperjack cheese, and olives into the salsa. Scrape entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
  4. Full instructions visit @thewanderlustkitchen

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