Crunchy Nacho Bake

  

 *Popular vegetarian substitutes for lean ground beef include lentils, mushrooms, and firm tofu, which can be used in dishes like tacos, chili, and pasta sauce.

 

Ingredients

• 2 Tbsp extra-virgin olive oil

• 1 lb 85% lean ground beef *

• 2 15-oz cans no-salt-added black beans, drained and rinsed

• 1 14 1/2-oz can diced tomatoes

• 4 oz cream cheese

• 1 1-oz. envelope taco seasoning mix (about 1/4 cup)

• 1/2 tsp kosher salt

• 6 oz Colby Jack or cheddar cheese, shredded (about 1 1/2 cups), divided

• 1 1/2 cups tortilla chips, plus more for dipping (optional)

• Chopped fresh cilantro and/or thinly sliced jalapeño peppers, for topping (optional)

Directions

 Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium-high. Add beef and break into small pieces with a wooden spoon. Cook, undisturbed, until bottom side is browned, about 3 minutes. Stir and cook until beef is cooked through, about 2 minutes. Transfer to a small bowl, reserving 1 tablespoon drippings in skillet. (Discard remaining drippings.)

Reduce heat to medium. Add beans and tomatoes; bring to a simmer. Add cream cheese, taco seasoning mix, and salt; cook, stirring constantly, until cream cheese is melted, about 1 minute. Remove from heat. Stir in beef and half of cheese.

Scrape beef mixture into an 8-inch square or 2-quart round or oval baking dish. Top with chips and sprinkle with remaining cheese. Bake until beef mixture is bubbling and cheese is browned, about 15 minutes. Top with cilantro and/or jalapeños and serve with chips, if desired.

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