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.

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Course Appetizer, Dips and Spreads, Pasta, Rice & Grains, Snack

Cuisine Continental

Servings servings

Calories 4586.78 kcal

Ingredients

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)

Instructions

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.

Nutrition

Calories: 4586.78kcalCarbohydrates: 606.89gProtein: 246.37gFat: 138.66gSaturated Fat: 43gCholesterol: 523.47mgSodium: 9438.99mgFiber: 87.93gSugar: 101.19g

Keyword Beef, Low Cholesterol, Tomato

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