Kid-Friendly
Chili-Cheese Nacho Bake
Zucchini and Tomato Salad
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 (15-oz) cans chili beans
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (15-oz) can tomato sauce
- 1 (1.25-oz) envelope taco seasoning mix
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 3 cups crushed nacho-flavored tortilla chips, divided
Instructions
- Preheat oven to 350°F.
- Cook beef and onion in a large nonstick skillet over medium heat, stirring until beef is browned and crumbled; drain and return to skillet.
- Stir in beans, corn, tomato sauce and taco seasoning; cook 10 minutes, stirring often.
- Spread half of beef mixture in a lightly greased 13- x 9-inch baking dish; top with 1 cup cheese and 1½ cups chips; repeat layers.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- Juice of 1 lemon
- 1 Tbsp olive oil
- 1 pint grape tomatoes, halved
- 2 large zucchini, diced
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Whisk together lemon juice and oil in a bowl.
- Add tomatoes and zucchini, and toss to coat.
- Sprinkle with cilantro, and season with salt and pepper to taste.
Budget Friendly Meal Plan
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