With our super busy schedule, I love it when I can use my slow cooker to make my meals for me so that they are ready (or almost ready in this case) when we get home from a sport or activity. This Slow Cooker Nacho Bake includes proteins and fiber...and yet my kids like it since they think they're eating chips for dinner!
Ingredients:
1 lb ground beef, cooked and drained
1 can refried beans 1 can red kidney beans ( Do not drain them)
2 tablespoons tomato paste (optional – I left it out)
1 pkg. taco seasoning
1 cup salsa
½ cup water
salt and pepper to taste
1 tsp. garlic powder
Tortilla chips
Shredded Cheese
Extra toppings (we used lettuce, tomatoes, green onions, salsa and sour cream)
Directions:
Brown ground beef in skillet on stove. Drain off any grease.
Add ground beef, refried beans, kidney beans, tomato paste, taco seasoning, water, and garlic powder to crockpot.
Cook on low 4-6 hours or high 2-3 hours.
Preheat oven to 350 degrees.
Arrange chips in the bottom of a large baking sheet.
Spoon meat mixture over tortilla chips.
Top with cheese and tomato.
Bake for 10 minutes or until cheese has melted.
Top with extra toppings and enjoy!
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