Cheesy Taco Bake

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 tbsp. extra-virgin olive oil

1/2 of a yellow onion, finely chopped

Kosher salt

3/4 lb. of 90% lean ground beef

1 garlic cloves, minced

1 can (14.5-oz.) fire-roasted tomatoes

1 can (4 oz) mild green chilis, diced

1/2 c. sour cream

1 tsp. chili powder

1 tsp. ground cumin

1/4 tsp. cayenne

1/4 c. freshly chopped cilantro, plus more for serving

1/2 of a bag (11- to 12-oz.) bag tortilla chips (preferably restaurant-style)

1 c. shredded cheddar

1 c. shredded pepper Jack (or Colby Jack)

Directions

Arrange a rack in center of oven; preheat to 350°. In a large skillet over medium heat, heat oil. Add onion; season with salt. Cook, stirring occasionally, until softened, about 7 minutes. Add ground beef and cook, stirring, until browned, about 7 minutes. Drain fat, if desired.

In a 1-1/2 qt bowl, add garlic, tomatoes, green chilis, sour cream, chili powder, cumin, and cayenne and stir until combined. Pour the mixture into the meat and combine. Cook, stirring, until slightly thickened, about 5 minutes. Stir in cilantro.

In a 11” x 7” baking dish, spread tortilla chips in an even layer. Top with half of ground beef mixture, half of cheddar, and half of pepper Jack. Repeat for a second layer. Top with more cilantro.

Bake taco bake until cheese is melted and tortilla chips are softened, about 20 minutes. Let cool 5 minutes before slicing.

Notes

For a little more interest, use doritos, instead of tortilla chips.

Substitute cooked, shredded pork or chicken for the ground beef.

Nutrition

• Calories: 935
• Total Fat: 65 g
• Saturated Fat: 27 g
• Trans Fat: 2 g
• Cholesterol: 163 mg
• Sodium: 899 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 43 g