Nacho Bake

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Cheddar cheese

  2 cup, shredded or 226g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  2 medium or 220g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tortilla chips

  Snacks, unsalted, white corn

  1 ½ cup or 39g

• Ground beef

  80% lean meat / 20% fat, raw

  18 oz or 510g

Directions

1. Preheat the oven to 350°F. Cook the rice according to package instructions.
2. Grate the cheese, mince the garlic, chop the onions, and drain the kidney beans.
3. Brown the ground beef in a pan over medium heat until cooked through, about 8-12 minutes.
4. Add the onions, garlic, and peppers to the beef and cook until softened, about 5-7 minutes. Remove from heat and mix in taco seasoning, diced tomatoes, and kidney beans. Allow to cool.
5. Add the cooked rice to the bottom of a casserole dish, layer the beef and vegetable mixture over the top, top with tortilla chips, and cover with cheese.
6. Bake in the oven at 350°F for 45 minutes. Let cool for a few minutes before serving.