Nacho Skillet Casserole
Finding a great Mexican dish is nacho problem anymore. This scrumptious skillet has a little bit of everything from Mexicorn to kidney beans. Say adios to the same old tiresome dishes and hola to a brand new Mexican dish.
Course Appetizer, Dips and Spreads, Pasta, Rice & Grains, Snack
Cuisine Continental
Servings 6 servings
Calories 4586.78 kcal
- 16 ounce(s) lean ground beef
- 1 onions, chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 teaspoon(s) sugar
- 1 teaspoon(s) oregano
- 1 1/2 teaspoon(s) chili powder
- 2 cans kidney beans, rinsed and drained (15.5 oz.)
- 3 cup(s) (3-8-oz.) cans tomato sauce
- 340 19/100 grams (1-12-oz. can) Mexicorn
- 16 ounce(s) baked corn tortilla chips (optional)
- 4 ounce(s) shredded cheddar cheese (optional)
In a large skillet, brown ground beef and onion; drain well.
Stir in bell peppers, sugar, oregano, chili powder, kidney beans, tomato sauce, and corn.
Simmer 10 to 20 minutes, stirring occasionally, until most of the moisture is absorbed.
Top with cheese, if desired.
You can eat this by itself, or use the chips to eat the mixture like a dip.
Related Recipes: Give these other great Mexican recipes a try: Baked Enchiladas Arroz Con PolloVirgin Margarita Punch.
Calories: 4586.78kcalCarbohydrates: 606.89gProtein: 246.37gFat: 138.66gSaturated Fat: 43gCholesterol: 523.47mgSodium: 9438.99mgFiber: 87.93gSugar: 101.19g
Keyword Beef, Low Cholesterol, Tomato