Cheesy Nacho Bake
Summer Peach Salad
Ingredients
- 1 lb ground beef
- 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 in a large skillet over medium heat until 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
- 2 cups sliced strawberries
- 2 cups blueberries
- 2 peaches, peeled, pitted and sliced
Side Dish Instructions
- Combine fruit in a bowl. Chill until ready to serve.
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