A spicy taco meat with a layer of beans underneath and cheese on top, baked; topped with tomatoes, black olives, and sour cream, and served with tortilla chips
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
2 teaspoons ground cumin (freshly ground is best!)
2 teaspoons chili powder
salt and pepper, to taste
hot sauce (if desired)
3 cups refried beans
16 ounces shredded cheddar cheese
1/2 cup diced green and/or red peppers
sour cream, for serving
4 to 6 ounces sliced black olives
2-3 tomatoes, washed and diced
jalapeno peppers (optional)
tortilla chips, for serving
1. Fry meat, onion, garlic, and green bell pepper together in skillet until fully cooked. Drain grease, and stir in cumin, chili powder, salt, pepper, and hot sauce.
2. Grease a 9 x 13-inch casserole dish and spread beans across the bottom. Sprinkle about 1/3 of the cheese over the beans, and then top with the meat. Sprinkle remaining cheese on top.
3. Sprinkle 1/2 cup green and/or red peppers over cheese, and bake at 375 degrees for 15-20 minutes, or until hot and bubbly.
4. Spoon hot bean and meat mixture onto plates. Top with sour cream, black olives, tomatoes, and jalapenos (if using). Serve with tortilla chips.
This is a really good baked "nacho dip" type of meal. It's very filling, and also very quick to make. I love the flavor of the tomatoes, black olives, and sour cream, along with the bean dip part. This meal is also very colorful and attractive. Definitely as good or better than any restaurant nachos I've ever had!! My rating: 10/10.