Cool weather cooking means a warm and toasty kitchen when the oven comes into play. Enter this beef and bean nacho casserole. No dipping here, though you certainly can, if you’d like. Just grab a fork and plate and you have a delicious and filling meal. As for the leftovers nestled all snug in my fridge… This is an 8-serving recipe and we’re quite a few shy of that number. Hello, lunch! And lunch again! And again!

1 lb ground beef

1 medium onion, diced

1/2 tsp sea salt

1/2 tsp ground black pepper

1-14.5 oz can petite diced tomatoes

1-15 oz can black beans, rinsed and drained

1-15 oz can chili beans (I used medium spicy)

1-1/2 cups frozen corn (I used snappy white shoepeg)

1 cup salsa (I used medium hot)

1/4 cup chopped cilantro

2 tbsp taco seasoning

6 cups tortilla chips, divided

1-1/2 cups grated sharp cheddar cheese

Optional Topping: sour cream, chopped cilantro, jalapenos

1) Preheat oven to 350 degrees; lightly oil a 13×9 baking dish

2) In large skillet or dutch oven over medium-high heat, cook ground beef until lightly browned, about 5 minutes; stir in onions, salt, and pepper and cook 3 minutes; stir in tomatoes, black beans, chili beans, corn, salsa, cilantro, and taco seasoning; reduce heat to low and cook 15 minutes, stirring occasionally; remove from heat

3) Scatter 3 cups tortilla chips (reserving 3 cups) over bottom of baking dish; spoon meat-bean mixture over chips; top with remaining chips and bake in oven 15 minutes; scatter cheese over casserole and bake additional 3-4 minutes until cheese melts; remove from oven and serve with or without optional toppings; eat it up!

Servings: 8