Nacho Bake

This recipe was picked up from Noelle McDowell, a good friend of ours while we were living in Provo, attending a BYU Young Married ward.  Great people, and some good recipe's.  She and her husband, and their two daughters, lived in a cozy apartment atop a mortuary.  What does that have to do with this recipe?  Nothing, really... but it exemplifies the interesting lives each of us were living at at the time as our marriages were just beginning. 

I made this for dinner tonight as I was thumbing through our recipe books, and it matched the ingredients we had available.  Celeste and Samuel weren't sure what to make of it, but Ruth and Sariah wasted no time in digging in.  Following their younger siblings example, Celeste and Samuel took a few tentative bites, and then ate with gusto.  They absolutely loved it.

This recipe is not unlike one that mom used to make when we were young.  I swapped in normal diced onions for the green onions, and added sliced black olives.  It turned out great, and since all four of our kids loved it, it's officially a keeper.  With children ranging from 1 to 11 years old, each with their own palette of tastes, not all recipes turn out as successful. :-)

NOTE:  This recipe is best consumed the same night.  Left-overs may keep for a couple of days, but it won't be quite the same experience.  Cover with tinfoil, and reheat in the oven at low heat (not the microwave) for best reheating and retention of crispness.

Ingredients

• 1½ lbs. Ground Beef
• 1 can (14½ oz.) Diced Tomatoes, undrained
• 1 package Taco Seasoning Mix
• 1½ cups Sour Cream (12 oz.) ~ divided
• 8 cups Tortilla Chips (10 oz. bag)
• 8 oz. Cheddar Cheese (shredded)
• ½ cup water
• ¼ cup Tomato (chopped)
• ¼ cup Onion (Yellow or Sweet Walla-wall) ~ (chopped)
• ¼ cup black Olives (sliced)
• ¼ cup Green Onion (diced / optional)

 Directions

• Begin browning of meat; as the juices begin to flow, add diced onions to saute.
• Drain meat when no longer pink, and after onions have softened.
• Add tomatoes, water, and seasoning mix.
• Cook, uncovered, for 10 minutes while stirring occasionally.
• Stir in 1 cup of the sour cream.
• Place ½ of the chips into a 13 x 9 inch baking pan.
• Cover chips with half of the meat mixture and half of the grated cheese.
• Repeat layers.  Add sliced olives, distributing evenly across the top.
• Bake at 350 degrees for 20 minutes.
• Top with remaining sour cream, chopped tomato, and green onion if desired.
• Or place as condiments at the table for people to individually add per taste.

Serve with a tossed salad, blueberry muffins, or anything else that sounds good with it.