Nacho Bake
I found this recipe on emeals. Next time I will substitute ground turkey for the ground beef.
I found this recipe on emeals. Next time I will substitute ground turkey for the ground beef.
- 1 clove garlic minced
- 1/4 cup onion finely chopped
- 1/2 cup fat-free sour cream
- 1 teaspoon cayenne pepper
- 1 packet taco seasoning
- undrained
- 1 lb extra-lean ground beef
- 14 oz diced tomatoes with green chilies
- 1 package baked tortilla chips
- 1 cup shredded 2% cheddar cheese
- 15 oz can black beans drained and rinsed
- Carbohydrate 63.23666530708 g
- Cholesterol 332.1305827 mg
- Fat 91.37184865872 g
- Fiber 10.1882396196365 g
- Protein 84.62655386046 g
- Saturated Fat 34.910930815674 g
- Serving Size 1 1 Recipe (1020g)
- Sodium 6171.859514734 mg
- Sugar 53.0484256874434 g
- Trans Fat 14.005267415552 g
- Calories 1404 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a skillet, cook and drain ground beef.
- Add tomatoes, 1/2 cup water, and taco seasoning to ground beef.
- Cook, uncovered, 10 minutes.
- Stir in sour cream.
- Place a layer of chips, then 1/2 of meat mixture in a 13x9 inch baking dish.
- Repeat layers ending with cheese.
- Bake 10 minutes
Melted cheddar blankets warm layers of seasoned beef and crisp corn chips, creating bubbling pockets of dairy against a crunchy backdrop. Achieving this structural integrity requires understanding how moisture interacts with baked corn products. When moisture hits baked tortilla chips directly, starch molecules rapidly absorb liquid and turn limp before the baking vessel even reaches the oven.
Preventing sogginess starts with layering strategy. Placing a sturdy base of whole chips directly into the 13x9-inch baking dish creates a physical barrier that absorbs excess grease from the beef mixture while maintaining structural crunch underneath. Cooking the ground beef thoroughly and draining excess fat before introducing the tomatoes, water, and taco seasoning prevents the sauce from becoming watery during the ten-minute simmer.
Adapting this dish for different dietary needs is straightforward. Replacing the ground beef with an equal weight of ground turkey offers a leaner protein profile, though adding a tablespoon of neutral oil to the skillet helps compensate for the lower fat content of poultry. Leftovers keep well in an airtight container in the refrigerator for up to three days, though reheating works best in a 350-degree oven rather than a microwave to restore crispness to the chips.
