Beef Nachos with Queso Blanco
Frozen Raspberries
Ingredients
- ½ (11.5-oz) pkg nacho cheese-flavored tortilla chips
- ½ lb ground beef (or use ground turkey)
- 1 tsp ground cumin
- 1 cup black beans, drained and rinsed
- 1 cup can pinto beans, drained and rinsed
- ½ (15-oz) jar queso blanco dip
- 1 cup shredded lettuce
- ½ (16-oz) jar salsa
Instructions
- Spread chips on a platter.
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in cumin and both beans. Cook until thoroughly heated, stirring occasionally. Season with salt and pepper to taste. Spoon beef mixture over chips.
- Heat dip according to package directions; pour desired amount over beef mixture. Top with lettuce and salsa. Serve with additional cheese dip.
Side Dish Ingredients
- 1 (4.4-oz) pkg raspberries
Side Dish Instructions
- Wash berries, and pat dry. Arrange on a small tray, and freeze 1 hour.
- Transfer to a zip-top plastic bag, and freeze until ready to serve. Partially thaw 5 to 10 minutes before serving.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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