Category
Appetizer, Snack, Main Course
Servings
6-8
Prep Time
20 minutes
Cook Time
30 minutes
Suitable for a party or the family dinner table. It's colorful, it's delicious, it's versatile. It's hearty enough to use as a main course, but also has all the right stuff for the football game, bingo night, or slumber party. It's always the right time for nachos!
Ingredients
-
1.5 lbs. ground beef
-
1 large onion, chopped
-
3 cloves garlic, minced
-
3 cups bell peppers (any color), seeded and diced
-
1 1/2 cups fresh or frozen corn kernels
-
1 tbsp. cumin
-
1 tbsp. chili powder
-
2 tsp. beef bouillon
-
2 tbsp. brown sugar
-
Salt & Pepper
-
2 cans beans (black, kidney, or pinto), rinsed and drained
-
4 cups coarsely crumbled corn tortilla chips
-
3 cups cheddar cheese, grated
-
Green onion, sliced
-
1 tomato, diced
-
Avocado, smashed and stirred until smooth
-
Sour Cream
-
Rivera's Family Recipe™ Salsa (mild, medium, hot, or verde)
Directions
In a large skillet, brown ground beef and set aside.
Add onion to the skillet and sauté until they are translucent. Add peppers and garlic, continue to sauté for 5 minutes. Add corn, cumin, chili powder, beans, beef bouillon, brown sugar, salt and black pepper. Cook for an additional 5 minutes, covered. Stir in browned ground beef.
Spread half of the tortilla chips along the bottom of a well-oiled 9 X 13-inch baking dish. Spoon the bean/vegetable/beef mixture over chips. Top with 1/2 a jar of Rivera’s Salsa and 1 1/2 cups of cheese.
Finish with a layer of the remaining chips. Spread remaining Rivera’s Salsa over the chips. Sprinkle remaining cheese over the top.
Bake covered at 375º for 20 to 25 minutes, until the cheese is bubbly and slightly browned. Top with green onion, tomato, avocado, and sour cream.