We’re officially giving our permission to add nacho casserole to the meal plan.
You’ll want to opt for a variety that isn’t too watery.
Now for the fun part: toppings.
Credit: Photographer Victor Protasio, Food Stylist Rishon Hanners, Prop Stylist Heather Chadduck
Choose whatever speaks to you.
We’re partial to a dollop of sour cream and diced tomatoes, avocado, and red onion.
If we can relay one last bit of advice, just go ahead and budget for seconds.
You’re going to want to go round two on this one.
Ingredients
1Tbsp.canola oil
1cupchopped white onion (from 1 medium [8 oz.]
onion)
2large garlic cloves, minced (about 1 Tbsp.)
jar)
3/4cuptaco sauce (from 1 [8-oz.]
jar)
1cupbeef broth
1(15-oz.)
bag)
2(6-oz.)
Heat oil in a large skillet over medium-high.
Add onion and garlic; cook, stirring often, until translucent, about 4 minutes.
Stir in beans and cilantro.
Spread one-third of the chips (about 2 cups) on bottom.
Top with half of the beef mixture (about 3 cups).
Spread another layer of tortilla chips over beef, and sprinkle with 1 1/2 cups of the cheese.
Top with remaining half of beef mixture, and sprinkle with remaining chips and cheese.
Garnish with chopped cilantro.
