This is one heck of a casserole and I am so glad that I came across it!
Check out what my pals over at Normal Cooking had to say about this recipe:
“This stuff is SO GOOD, and in my opinion, makes the best nachos ever. I like that it includes meat so it could be a full meal or just a snack. I also like that it all coheres together when it’s baked. I hate picking up a nacho and all of the goody falls right off the chip and back onto the plate…it’s frustrating. With this dish, it’s more like a nacho flavored dip than plain ol’ nacho. This is guaranteed to be a hit at your Super Bowl party on Sunday!”
I am in awe with this recipe and yes, it does make a wonderful Superbowl Party appetizer.
Ingredients
1 Tbs Chili Oil (or Bertolli olive oil and red pepper flakes)
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken
2 Tbs Ortega Taco Seasoning
1 can Bush’s Black Beans, drained
1 cup Pace Hot Salsa
1 cup Kraft shredded Reduced Fat Cheddar Cheese
Optional: Other toppings such as jalapenos, olives, etc.
Instructions
Heat oven to 350 degrees F.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.
Spread the meat and bean mixture in large, sprayed baking dish and top with cheese. Add sliced jalapenos or other toppings that you want to be cooked.
Bake for 20 minutes or until cheese is melted and gooey.
Serve with Tostito’s chips and other optional garnishes like sour cream, guacamole, etc.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with corn tortilla chips or crackers.
Thank you to Normal Cooking for this great recipe.
