The One With the Nacho Bake

As a mom, I am always looking for healthy meals that can fills my babies up with protein and vegetables. Enter: the nacho bake! It uses fewer tortilla chips than regular nachos and has lots of protein and veggies. It is also really easy to make double the meat and beans one night and save it for a few nights later. That way, on the second night, you only have to chop your vegetables and assemble and you have a super quick meal ready!

Nacho Bake

• 1 pound ground beef
• 4 tablespoons taco seasoning
• 3/4 cup water
• 1 can refried beans
• 3 Roma tomatoes, diced
• 2 bushels green onions, diced
• Cheddar cheese
• Tortilla chips

Preheat oven to 350.
Cook ground beef in a medium skillet over medium heat until browned. Add water and taco seasoning and stir together. Bring to a simmer and then reduce heat. Simmer on low for 5 minutes. Add refried beans and stir to incorporate.
In a 9x13 inch pan, break tortilla chips along the bottom to form a crust layer. Spread the beef and bean mixture on the chips and sprinkle 3/4 of the tomatoes and green onions over the top. Top with cheddar cheese. Bake for 20 minutes.
Cool for 5 minutes and then top with remaining tomatoes and onions and sprinkle some broken chips on top for a little added crunch.
Serve with a dollop of sour cream and enjoy!