Wednesday, August 31, 2011

Nacho Pie


  • tortilla chips (corn/gluten/dairy free?
  • 1.5 pound ground beef
  • 1/2 cup chopped onion
  • 1/8-1/4 cup taco seasoning
  • 1 can (16 oz) chili beans, undrained (see recipe below)
  • 1 can (16 oz) refried beans 
  • 1 can (8 oz) tomato sauce (or diced tomatoes)
  • shredded mozzarella cheese (or peperjack/cheddar) (dairy/soy/gluten free?
  • Sour cream for the nondairy free people


  • Place chips in a pie plate and set aside.
  • In a large skillet over medium heat, cook beef and onion over medium heat until meat is no longer pink; drain if needed. Sprinkle with taco seasoning. Add tomatoes and mix. Add chili beans and mix. Spoon over chips. Top with refried beans, and cheese.
  • Bake, uncovered, at 375° for 15-17 minutes or until heated through and cheese is melted. Yield: 4-6 servings.

Chili beans! 
  • Make sure kidney beans have soaked overnight (or pop out the can)
  • Place beans in pot and cover with water just above beans. Add chili power, cumin powder, onion powder, garlic powder, and red pepper. 
  • Simmer on low until water is almost gone and beans are cooked but not mushed. 

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