6 Serves
45 Mins
Preheat your oven to 175°C. Roughly chop the corn tortillas and spread them onto a baking sheet lightly coated with oil. Bake for 8 minutes until golden and crispy, then set aside.
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MexicanVitamin E
5 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
882 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
1157 mg / 1,250 mgPotassium
1308 mg / 4,700 mgSodium
1032 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
137 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a large skillet over medium heat, brown the ground beef with the chopped onion and diced jalapeno pepper. Season with salt and pepper, then drain any excess grease.
Stir in the taco seasoning, chili powder, onion powder, fire roasted green chilies, sliced olives, and 1 cup of salsa. Simmer for 5 minutes until the mixture thickens, then fold in the baked corn tortilla pieces and remove from heat.
In a separate saucepan, combine the refried beans, sour cream, and the remaining cup of salsa. Heat over medium until warmed through.
Spread the tortilla chips in the base of an 8x8 casserole dish. Pour the bean mixture over the chips, top with the beef mixture, and sprinkle with white cheese. Bake for 20 minutes until the cheese is bubbling.
Remove from the oven and garnish with fresh avocado slices and cherry tomatoes before serving.
3
g14
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Sudanese