Nacho-Cheese Enchilada Bake
Salsa Romaine Wedges
Ingredients
- 2 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- ¼ cup water
- 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
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 taco seasoning and water; cook until mixture is very thick.
- Arrange half of chips in bottom of 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.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts, each halved lengthwise
- 1 cup refrigerated salsa
- ½ cup Ranch dressing
- ½ (3.5-oz) pkg tri-color tortilla strips
Side Dish Instructions
- Divide romaine halves among 6 plates; top with salsa. Drizzle with Ranch dressing and sprinkle with tortilla strips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
714
|
119
|
833
|
| Fat (g) | 43 | 8 | 51 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 42 | 1 | 43 |
| Carb (g) | 40 | 11 | 51 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 1987 | 326 | 2313 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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