Cheesy Nacho Bake
Wedge Salad with Garlic-Lime Dressing
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 (28-oz) can diced tomatoes and green chiles
- 1 (15-oz) can chili beans
- 1 (15-oz) can black beans, drained and rinsed
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (8-oz) can tomato sauce
- 1 (1-oz) envelope taco seasoning mix
- 1 (13-oz) pkg nacho-flavored tortilla chips
- 1 (8-oz) pkg shredded Mexican-blend cheese
Instructions
- Preheat oven to 350°F. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in diced tomatoes and green chiles, both beans, corn, tomato sauce, and seasoning mix; bring to a boil, reduce heat, and simmer 10 minutes.
- Layer one-third of chips in a lightly greased 13- x 9-inch baking dish; top with half of meat mixture. Repeat layers, ending with chips. Sprinkle with cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey
- 1 head iceberg lettuce, cut into 6 wedges
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Whisk together lime juice, oil, garlic, honey, and salt and pepper to taste.
- Divide lettuce wedges among 6 plates. Top with tomatoes, and drizzle with dressing.
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