Beefy Enchilada 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