Type what you have

Ingredients

• ✓ tortilla chip
• beef tamale
• green onion
• cheddar cheese
• chili
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
3. 3 Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
4. 4 Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

By Stinger

Ingredients

• ✓ tortilla chip
• crescent roll
• ground beef
• taco seasoning mix
• sour cream
• mexican-style cheese blend

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay crescent dough flat on the bottom of a 9-inch square pan and bake according to package directions.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in taco seasoning.
4. 4 Spoon beef filling into prebaked crust; add a layer of sour cream and sprinkle with shredded cheese. Top with crushed nacho chips.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes.
6. 6 Serve and enjoy!

By Stephanie

Ingredients

• ✓ tortilla chip
• jalapeno pepper
• butter
• flour tortilla
• cream cheese
• mexican cheese blend

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
3. 3 Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
4. 4 Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
5. 5 Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

By laurieish

Ingredients

• ✓ tortilla chip
• chorizo
• chicken breast
• corn kernel
• green enchilada sauce
• sour cream
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Ingredients

• ✓ tortilla chip
• ground beef
• salsa
• corn
• salad dressing
• chili powder
• colby cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove from the heat and drain.
3. 3 Stir salsa, corn, salad dressing, and chili powder into the skillet until well combined.
4. 4 Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more.
5. 5 Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes.

By LUNCHLADY

Ingredients

• ✓ tortilla chip
• ground beef
• taco seasoning mix
• tomato
• green chile pepper
• ranch-style bean
• mexican cheese blend

Instructions

1. 1 Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
2. 2 Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

By Sharon Timms

Ingredients

• ✓ tortilla chip
• ground beef
• onion
• pepper jack cheese
• taco seasoning mix
• egg
• milk
• red taco sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together beef, onion, tortilla chips, pepper Jack cheese, and taco seasoning in a large bowl until combined.
3. 3 Whisk together eggs, milk, and taco sauce in a medium bowl.
4. 4 Add to beef mixture and stir until well combined.
5. 5 Press mixture into a 9x5x3-inch loaf pan. Pour a strip of taco sauce down the center of loaf.
6. 6 Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes. An instant-read thermometer inserted into the center of loaf should read at least 160 degrees F (72 degrees C).
7. 7 Serve and enjoy!

By Camille

Ingredients

• ✓ tortilla chip
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• ranch dressing
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ tortilla chip
• ground beef
• taco seasoning mix
• tomato soup
• water
• instant white rice
• thick and chunky salsa
• cheddar cheese
• lettuce

Instructions

1. 1 Cook beef and taco seasoning in a skillet until browned. Pour off fat.
2. 2 Add condensed soup, water, and rice. Heat to a boil. Cover and cook over low heat until rice is tender, about 5 min.
3. 3 Top with salsa, Cheddar, and lettuce. Serve with tortilla chips for dipping.

By Campbell's Kitchen

Ingredients

• ✓ tortilla chip
• ground beef
• salsa
• chili bean
• sour cream
• black olive
• green onion
• tomato
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
4. 4 Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
5. 5 Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.
6. 6 Bake in the preheated oven until hot and bubbly, about 30 minutes.
7. 7 Serve and enjoy!

By ANDREALF63

Ingredients

• ✓ tortilla chip
• vegetable oil
• chicken breast
• taco seasoning mix
• black bean
• sweet corn
• salsa
• water
• mexican-style cheese

Instructions

1. 1 In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. 4 Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

By SUEZQZ_64

Ingredients

• ✓ tortilla chip
• ground beef
• salsa
• onion
• mayonnaise
• chili powder
• cumin
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.
3. 3 Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.
4. 4 Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

By charmed71

Ingredients

• ✓ tortilla chip
• pie crust
• ground beef
• refried bean
• onion
• cheddar cheese
• lettuce
• tomato
• sour cream
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
2. 2 In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
3. 3 Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
4. 4 Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

By Carole

Ingredients

• ✓ tortilla chip
• spaghetti
• ground beef
• taco seasoning
• water
• corn
• taco sauce
• cream of chicken soup
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
4. 4 Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

By mmrswebb

Ingredients

• ✓ tortilla chip
• ground beef
• taco seasoning mix
• water
• black bean
• romaine lettuce
• salsa
• tomato
• mexican cheese blend
• sour cream

Instructions

1. 1 Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
2. 2 Place black beans into a saucepan and bring to a simmer over medium heat.
3. 3 Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.

By TZYGANIA

Ingredients

• ✓ tortilla chip
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ tortilla chip
• cooking spray
• olive oil
• yellow onion
• ground beef
• refried bean
• burrito seasoning
• cream of mushroom soup
• sour cream
• mexican cheese blend
• salsa

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.
4. 4 Mix together condensed soup and sour cream in a medium bowl.
5. 5 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.
6. 6 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

By Renee

Ingredients

• ✓ tortilla chip
• ground beef
• cream cheese
• salt
• chili powder
• pasta shell
• butter
• taco sauce
• cheddar cheese
• monterey jack cheese
• sour cream

Instructions

1. 1 Brown beef in a large skillet over medium heat until no longer pink; drain. Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss cooked shells in butter.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill shells with beef mixture and arrange in a 9x13-inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5. 5 Remove the dish from the oven and top with Cheddar cheese, Monterey Jack cheese, and then tortilla chips. Return the dish to the oven to cook for 15 minutes more.
6. 6 Top with sour cream and serve.

By grannycancook

Ingredients

• ✓ tortilla chip
• chicken breast
• green salsa
• chicken broth
• cannellini bean
• green chili
• cumin
• cayenne pepper
• sour cream
• cheddar cheese
• cilantro

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
3. 3 Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

By Jen Neumann

Ingredients

• ✓ tortilla chip
• olive oil
• onion
• taco seasoning
• chicken broth
• fire-roasted diced tomato
• corn
• chicken breast
• avocado
• oaxaca cheese
• sour cream

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
2. 2 Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
3. 3 Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

By thedailygourmet

Ingredients

• ✓ tortilla chip
• chicken
• cream of chicken soup
• black bean
• tomato
• green chile
• sour cream
• taco seasoning mix
• cheddar cheese
• tomato
• green onion
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Stir chicken, condensed soup, black beans, tomatoes and green chiles, sour cream, and seasoning mix together in a large bowl.
3. 3 Spread 1/2 of the chicken mixture in the bottom of the prepared baking dish. Top with 3 cups crushed tortilla chips and 1 cup Cheddar cheese. Layer with remaining chicken and chips. Cover the dish.
4. 4 Bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining Cheddar.
5. 5 Cover the dish again and bake until hot and bubbling and the cheese is melted, about 10 more minutes.
6. 6 Sprinkle with tomato, green onion, and cilantro before serving.

By Campbell's Kitchen

Ingredients

• ✓ tortilla chip
• chicken thigh
• chicken broth
• tomato
• black bean
• corn
• tomato sauce
• green chile
• taco seasoning mix
• cheddar cheese
• sour cream
• cilantro

Instructions

1. 1 Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
2. 2 Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
3. 3 Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

By michelle o'c

Ingredients

• ✓ tortilla chip
• ground beef
• garlic
• onion
• chili powder
• black bean
• whole kernel corn
• sour cream
• salsa
• cheddar cheese
• tomato
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
3. 3 In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
4. 4 Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
5. 5 Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

By Linda Mazur

Ingredients

• ✓ tortilla chip
• tomatillo
• jalapeno pepper
• cilantro
• garlic
• salt
• black pepper
• vegetable oil
• chicken breast
• red onion
• black olive
• cilantro leaf
• cotija cheese

Instructions

1. 1 Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
2. 2 Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
5. 5 Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
6. 6 Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.

By oceanman99507

Ingredients

• ✓ tortilla chip
• tomato
• green chile
• chili bean
• black bean
• corn
• beer
• tomato sauce
• onion
• taco seasoning
• chicken breast
• cheddar cheese
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
3. 3 Lay chicken breasts on top, pressing down slightly until just covered.
4. 4 Cover and cook on Low for 5 hours.
5. 5 Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
6. 6 Cover and continue cooking for 2 hours.
7. 7 Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

By RaisinKane aka Patti

Ingredients

• ✓ tortilla chip
• olive oil
• garlic
• tomatillo
• black bean
• fire roasted tomato
• cumin
• ancho chile powder
• salt
• whole grain brown rice
• rice
• monterey jack cheese
• radish
• cilantro

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's

Ingredients

• ✓ tortilla chip
• vegetable oil
• onion
• cumin
• salt
• black pepper
• black bean
• turkey
• salsa
• sweet corn
• water
• taco seasoning mix
• rice
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and black pepper. Sauté until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning; mix well. Cover and simmer until flavors meld, about 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine remaining 1 cup salsa with cooked rice; spread evenly into the bottom of an ungreased 10x15-inch baking dish. Pour turkey mixture over rice; sprinkle 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Loosely cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil; top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

By Paige

Ingredients

• ✓ tortilla chip
• ground beef
• onion
• tomato
• green chile pepper
• black bean
• picante sauce
• taco seasoning
• cooking spray
• flour tortilla
• monterey jack cheese
• pepper jack cheese
• aluminum foil
• green onion
• cilantro
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

By hungrydad

Ingredients

• ✓ tortilla chip
• cilantro
• mexican cheese blend
• pepper jack cheese
• heavy cream
• lime
• lime
• mayonnaise
• sour cream
• chicken breast
• cayenne pepper
• salt
• garlic powder
• cumin
• cilantro
• lime
• olive oil
• tequila

Instructions

1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Ingredients

• ✓ tortilla chip
• lime
• radish
• avocado
• cilantro
• kosher salt
• oregano
• bay leaf
• yellow hominy
• vegetable broth
• chile powder
• cumin
• adobo sauce
• adobo sauce
• ancho chile
• plant-based protein
• zucchini
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member