Nacho Supper

This recipe came to me by email not too long ago. Quick and easy when you’ve got a hankering for Mexican. Careful though … I think this packs a whopping 460 calories per serving, as well as 24g of fat and 26g of carbs. On the plus side, you get 34g of protein. A healthier option would be to turn this into a vegetarian dish by substituting the ground beef with soy crumbles like Boca’s Ground Burger.

1 tablespoon vegetable oil
1 lb ground beef
1 large onion, chopped
1 tsp seasoned salt
1/2 tsp ground cumin
2 (16-oz) can refried beans
1 package taco seasoning
2 cups shredded Monterey Jack cheese
1 can green chilies, chopped
1 cup shredded cheddar cheese
3/4 cup picante sauce
Tortilla chips, for serving

Brown the beef and onion in a large skillet over medium heat; drain. Add the seasoned salt and cumin and stir to combine. Set aside.

Combine the beans, taco seasoning and Monterey Jack cheese in a medium mixing bowl.

Spread the bean and cheese mixture in a 9-by-13-inch pan. Cover with the beef and onions. Follow with the green chilies, cheddar cheese and picante sauce. Bake at 400 degrees F for 20 to 25 minutes. Serve with tortilla chips. Serves 4-6.