What do you do with the broken tortilla chips at the bottom of the bag? They’re too small to dip in salsa, but too delicious to throw away. This recipe is a great way to make sure those chips don’t go to waste. Serve it with a salad or raw vegetable platter on the side.
Makes 8 servings; 42g carbs/serving
1 can pink beans, drained
3/4 lb. ground beef, browned & drained
1/2 cup finely-chopped onion
1 8-oz can tomato sauce
3 TBL taco seasoning
1 cup salsa (see note)
2 1/2 cup shredded Cheddar or Cheddar-Jack cheese, divided
2 cups frozen corn
2 1/2 cups (4 oz) broken tortilla chips, divided (see note)
Mix beans, ground beef, onion, tomato sauce, taco seasoning, salsa and 1/2 cup of the cheese. Simmer 10 minutes over low heat.
Spread half the tortilla chips over the bottom of a 9X13 glass casserole dish. Pour meat mixture over the chips. Layer corn on top, then add the rest of the tortilla chips.
Bake 15 minutes at 350. Sprinkle remaining cheese on top and return to oven 5 more minutes until cheese is melted.
If you only need 4 servings, freeze half the meat mixture for another time and bake this dish in a pie plate.
NOTE: Carb counts are based on the following brand-name ingredients: UTZ restaurant-style tortilla chips (18g carb/oz) and Pace medium salsa (24g carb/cup). Adjust the counts as needed to match the ingredients you use.
copyright 2014 Barb Szyszkiewicz