Topsy-Turvy Nacho Pie [RECIPE]

Quick, delicious, and easy to prepare, our Topsy-Turvy Nacho Pie might just be your latest addiction.
(Photos by Jathan Fink, Jadeworks Entertainment)

Our life stays so busy, we’re always looking for recipes that allow us to get dinner on the table in a hurry. This one definitely qualifies, and it as yummy as it is easy to prepare. Best of all, your family will ask for more! Just one note of caution: remember that all jalapenos are not created equal. Some are definitely hotter than others! So sample a slice before chowing down on them with abandon. They may be much spicier than they appear!

PREP: 10 minutes
COOK: 30 minutes.

INGREDIENTS

• 1 pound ground turkey or beef
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, seeded and diced
• 1 medium white onion, diced
• 2 tablespoons tomato paste
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cumin
• 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
• 1 can (15 ounces) black beans, drained and rinsed
• 4 cups corn tortilla chips, slightly crushed
• 3 cups Mexican cheese blend
• Thinly sliced radish, thinly sliced jalapeno, sliced black olives, and sour cream for serving

DIRECTIONS 

1. Preheat oven to 425°F. Heat a large Dutch oven over medium-high heat. Add meat; season with salt and pepper and cook, stirring frequently, until meat is browned and broken up, about 10 minutes. Transfer meat to a colander and drain. Discard excess oil.
2. Wipe out the Dutch oven, add oil, and return to heat. Add bell pepper and onion and cook for about 7 minutes, or until tender and browning, making sure to stir frequently. Add tomato paste and cook for an additional minute. Add back reserved meat, tomatoes (with liquid), black beans, and 2 tablespoons water; bring to a boil. Remove from heat and season with salt and pepper.
3. In a large bowl, combine tortilla chips and cheese. Top casserole with chip mixture and bake until cheese is melted and golden in spots, about 5 minutes. Serve with radish, jalapeno, olives and sour cream.

YIELDS: 6 servings