Nacho Cheese Enchilada Bake
Yellow Rice and Pear Salad
Ingredients
- 1½ lb ground beef (or use ground turkey)
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (1.25-oz) envelope taco seasoning mix
- 1 (10.5-oz) pkg nacho cheese-flavored tortilla chips, coarsely crushed
- 2 (10-oz) cans enchilada sauce
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream (optional)
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat 10 minutes or until browned and crumbly; drain and return to skillet. Stir in beans, ¼ cup water, and taco seasoning. Cook 1 minute.
- Arrange half of nacho chips in a lightly greased 13-x 9-inch baking dish. Top with half of beef mixture, 1 can enchilada sauce, and 1 cup cheese. Repeat layers.
- Bake 25 to 30 minutes or until hot and bubbly. Top with sour cream, if desired.
Side Dish Ingredients
- 1 (10-oz) pkg yellow rice
- 3 pears
- 2 cups seedless red grapes, cut in half
Side Dish Instructions
- Cook rice according to package directions.
- Peel and chop pears. Toss pears with grapes in a bowl.
Kid-Friendly Meal Plan
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