Southwest Taco Bakei

If you have picky eaters at your house, you’ll love this taco bake.  You can load up one side with fresh veggies, salsa, and cilantro, leaving the other side more “plain” for teenagers who freak out if they see a diced onion or tomato.

Serves 6

1 lb. lean ground beef
1 Tbs. chili powder
1 tsp. cumin
1 tsp. paprika
2 cloves garlic, minced
2 cups fresh salsa
14 oz. can black beans or pinto beans, rinsed and drained well
1/2 cup sweet corn, fresh or frozen
6 oz. plain Greek yogurt
3 cups corn tortilla chips, crushed somewhat (This is the perfect way to use up all those chips that are in the bottom of the bag!  I store mine in the freezer until I get enough to make this recipe.)
1/2 cup chopped scallions
2 roma tomatoes, seeded and chopped
1/2 – 1 cup shredded sharp cheddar cheese
sour cream or plain yogurt, for garnish
fresh cilantro, chopped, for garnish

Preheat oven to 350 degrees F.  Cook ground beef with seasonings and garlic in a skillet over medium heat; drain fats.  Stir in salsa, beans, corn and yogurt.

Spray a 9 x 13 inch pan with non-stick baking spray.  Place half of the chips in the bottom, then layer with half the beef mixture.  Repeat layers, then top with the green onions, tomato, and cheese.  Bake in preheated oven for 30-40 minutes, or until hot and bubbly throughout.
Serve with additional salsa, if desired, and garnish with sour cream and chopped cilantro.
Let’s Get You Cookin’,
Chef Alli 

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