Beefy Enchilada Nachos

 

Nachos

1 lb lean (at least 80%) ground beef

Salt and pepper

1 can (10 oz) Old El Paso® mild enchilada sauce

1 can (4.5 oz) Old El Paso® chopped green chilies

1 cup rinsed, drained, canned Progresso®

black beans (from 15- or 19-oz can)

1 1/2 cups shredded Cheddar cheese (6 oz)

8 cups tortilla chips

Toppings

Additional shredded Cheddar cheese

Sliced green onions

Fresh cilantro

Pickled jalapeño chilies

Sour cream

In 12-inch skillet, cook ground beef over

 medium-high heat 5 to 7 minutes,

 stirring occasionally, until thoroughly cooked.

Drain, if needed. Season with salt and pepper.

 Stir in enchilada sauce, green chilies and black beans.

 Add 1 1/2 cups Cheddar cheese;

 cook until cheese is melted. To serve:

 place about 1 cup tortilla chips on each serving plate.

 Divide beef mixture evenly over chips.

Top nachos with desired toppings.

 Serve immediately.

Tips: Spice things up by using

 Old El Paso® hot red enchilada sauce.

Turn it into tacos! Instead of tortilla chips,

 use the beef mixture to fill

Old El Paso® taco shells to change up taco night.

Makes 8 servings