Beef, Black Bean, and Corn Nachos

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

Preparing Time: -
Total Time: -
Served Person: Makes 8 servings

American Mexican Bean Beef Tomato Appetizer SautÃ© Super Bowl Cheddar Ground Beef Corn Winter Poker/Game Night Bon AppÃ©tit Minnesota

2 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 pounds ground beef
1/4 cup chili powder
2 tablespoons fresh lemon juice
1 teaspoon sugar
sour cream
tortilla chips
1/2 cup chopped fresh cilantro
shredded sharp cheddar cheese
1 15-ounce can tomato sauce
1 large onion, chopped
2 garlic cloves, chopped

Preparation Heat oil in large skillet over medium-high heat. Add onion and garlic; sautÃ© until onion is very tender, about 8 minutes. Add beef and sautÃ© until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper. Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

Beef, Black Bean, and Corn Nachos

Ingredients

Nutrition facts