Southwest Taco Bake

As Seen on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Thursday, March 6, 2014.  Today’s Kansas Farm Bureau theme:  “Drive with Reason, It’s Farming Season!” 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 my teenage sons who freak 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 Green 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

Preheat oven to 350 degrees F.  Cook ground beef in a skillet over medium heat; drain fats.  Add seasonings and garlic and continue to cook for an additional 2-3 minutes.  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.  Serve with additional salsa, if desired, and garnish with sour cream and chopped cilantro.
Now You’re Cookin’,
Chef Alli 

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