You can make this dish for a twist on National Nacho Day on November 6th. This dish is easily made dairy-free by switching the cheese topping and sour cream to non-dairy -plant based alternatives! Such a great ONE dish meal you can adjust to your preferences!
13x9 baking dish
Preheat oven to 375°
Prep Time:10-12 minutes
Cook Time: 20 minutes
1-1½ pounds of lean ground beef
½ onion, diced fine
2 garlic cloves, diced
2 tsp dried cilantro
1 tsp chili powder
1 ½- 2 Tbsp olive oil
15 ounce can black beans, drained
5 ounces canned corn, drained (3/4 cup)
8 ounces of cream cheese (or sour cream)
1 cup salsa Verde
2 tomatoes, sliced
8 ounces shredded cheddar
3 cups crushed corn chips
Optional: Switch the chips out for 1 ½ cups of cooked brown rice
1. Mince onion and garlic and slice the tomatoes (set aside).
2.In large sauce pan, sauté onion and garlic in oil. When they are translucent add the ground beef and brown until fully cooked (4-5 minutes).
3. Add the black beans and cream cheese and season with cilantro. Mix well.
4.Place the layers, spreading them out evenly as you go, in the baking dish as follows:
Beef and bean mixture, salsa Verde, corn, chili powder sprinkled on top evenly, crushed chips (or brown rice),tomato slices, and cheese.
5. Place in preheated oven.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!