Nacho, Nacho, Nacho

 

Last night was a first for Sofia – she ate Nachos!  Complete with beans (first time she ever had them) and ground turkey (instead of beef).  It was yummy and she actually liked them once she gave them a chance.  She ate about 6 chips with beans, meat, cheese and olives.  Oh and she may have even eaten a green onion or two!  She was so excited that she is the one who told me to post about it!

*to those of you new to my blog, Sofia is about the pickiest eater you could come across!!

It was a yummy dish though. Here is the recipe:

Southwest Nacho Casserole

INGREDIENTS
2lb lean (at least 80%) ground beef

1 cup water

2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix

1 can (4.5 oz) Old El Paso® chopped green chiles

2 cans (16 oz each) Old El Paso® fat-free refried beans

2 cups shredded reduced-fat Cheddar cheese (8 oz)

1 cup chopped tomato (1 large)

1/2 cup chopped green onions (8 medium)

1 can (2.5 oz) sliced ripe olives, drained

1 bag (12 oz) gold tortilla chips (extra thick)

Sour cream, if desired

DIRECTIONS

1.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

2.
Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.

3.
Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.

4.
Bake 30 to 40 minutes or until bubbly around edges.

5.
Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.