Ingredients for Upside Down Nacho Bake
- Lean Ground Beef
- 1/4 cup chopped green onions
- Garlic Cloves
- Jalapeno Pepper
- Sweet Green Pepper
- Ground Cumin
- Salt
- Pepper
- Dried Oregano
- Black Beans
- Diced Tomatoes
- 2 tablespoons tomato paste
- Corn Kernel
- Tortillas
- Cheddar Cheese
- Green Onion
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How to Make Upside Down Nacho Bake
- Heat 1 tablespoon of olive oil in a large (12-inch) oven-safe nonstick skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes).
- Drain off any excess grease from the skillet.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook until softened, about 3-5 minutes.
- Stir in 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Add 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), and 2 tablespoons tomato paste. Bring to a boil.
- Reduce heat to low, simmer, and stir occasionally until slightly thickened (about 10 minutes).
- Stir in 1 cup frozen corn.
- Sprinkle 1.5 cups crushed tortilla chips evenly over the mixture.
- Top with 2 cups shredded cheddar cheese (or your favorite Mexican blend).
- Bake in a preheated 375°F (190°C) oven until the cheese is melted, bubbly, and slightly golden (about 15-20 minutes).
- Let cool slightly before sprinkling with 1/4 cup chopped green onions and serving immediately.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
47g
Fat
46g
Carbs
14g
