Thursday, March 25, 2010


from The Sisters Cafe

½ lb ground beef
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup chili beans in chili sauce (from 15-oz can)
1 cup thick-and-chunky salsa, divided
Tortilla chips (the salted kind, of course!)
1 ½ c. shredded Monterrey Jack cheese (6 oz)
sliced ripe olives
diced fresh tomatoes

1. Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.
2. Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking.
3. Put under broiler (not super close) until cheese is melted, only a couple of minutes.
4. We served it with remaining salsa, sour cream, avocado slices, and Spanish rice.

These nachos were so easy, so great, and so filling!

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