Upside down nachos are baked in a way that ensures your chips don’t get soggy. I found this recipe in Canadian Living a number of years ago and adjusted a few ingredients to ensure it becomes a family favourite. You may want to have shredded lettuce, sour cream, salsa and avocado or guacamole for serving.
1 lb of lean ground beef
1 medium onion – diced
3 garlic cloves – minced
1 sweet green pepper – finely diced
1 sweet red pepper – finely diced
1 teaspoon cumin
1 teaspoon chill powder
1/2 teaspoon dried oregano
1/4 tsp crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 can (19 oz) black beans – rinsed and drained
1 can (28 oz) diced tomatoes
4 tablespoons tomato paste
1 cup frozen or fresh corn
Tortilla chips to sprinkle on top – try baked or low sodium versions – organic from Costco are wonderful.
2 cups lightly packed shredded cheddar or monterey jack cheese – approx. 4 oz
2 green onions thinly sliced
Shredded lettuce, sour cream, salsa and avocado or guacamole.
- In a large non-stick pan sauté beef over medium heat, breaking up with a spatula, until no longer pink – about 10 minutes. Drain off fat in a colander with running water and return to the pan.
- Add onions and garlic to the pan with the ground beef and saute until onions are translucent about 5 minutes.
- Add peppers, cumin, oregano, red pepper flakes if using, salt and pepper and cook over medium heat for another 5 minutes.
- Add black beans, tomatoes with juice and tomato paste and bring to a boil.
- Reduce heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes.
- Stir in corn and heat through.
- Spread into a 9 x 13 inch baking pan. You can spread 3/4 in the pan and keep 1/4 aside in a container for a taco salad the next day. Meat mixture should be refrigerated until ready to serve.
- Just before dinner sprinkle with enough chips to cover the meat mixture. Then sprinkle with grated cheese.
- Bake at 375 degrees for 15-25 minutes until mixture is hot and cheese is melted.
- Serve with a spatula onto plates. Sprinkle with green onions and add toppings if desired.