Fiesta Nachos

One of our favorite Sunday night dinners is Fiesta Nachos. This recipe has evolved over time from simply cheese and black olives to what I made tonight. This version has some additions and modifications from a recipe I found in the Fall edition of Diabetic Living magazine. This dinner from start to table took 45 minutes.

Fiesta Nachos:

1/2 bag of corn tortilla chips
2 tsp unsalted butter
1 tbsp Bisquick gluten-free baking mix or all-purpose flour
3/4 cup fat-free milk
1 cup Mexican cheese I use Sargento Artisan cheese
1 oz cream cheese softened
1 tsp paprika
1 lb lean ground beef
1/4 c water
1 serving of homemade taco seasoning (recipe to follow)
1 can black beans rinsed and drained
1 tomato dice
1/4 red onion diced
1/2 bell-pepper diced
1 cup shredded lettuce
Salsa, sour cream and guacamole for garnish

Preheat oven at 350*. Start browning ground beef. While the ground beef is browning, melt the butter in a small saucepan. Stir in baking mix until combined. Whisk in the milk until smooth. Cook until bubbly and thickened. Stir in shredded cheese, cream cheese and paprika. Turn heat to low and set-aside until needed. When the meat is browned, drain off fat, add water and the homemade taco seasoning making sure to mix thoroughly.

In a 9 x 13 glass baking dish, layer half the tortilla chips then beans, meat and queso dip. Repeat layering. Bake in the oven for 15 minutes to heat thru. Add the lettuce, tomato, onion and bell pepper. Serve with salsa, sour cream and guacamole



Homemade Taco Seasoning:
2 tsppaprika
1 tsp ground cumin
1 tsp black pepper
1/2 tsp ground coriander
1/4 tsp chili powder
1/8 tsp cayenne pepper

Stir all ingredients together in a small bowl