Nacho Bake

I had some stale tortilla chips to use up, so I just whipped up a nacho bake! It was so good that my son joked that he is eagerly awaiting for more tortilla chips to go stale. You don't have to wait for stale chips to enjoy this easy bake dinner. 

• 1 lb ground meat (vegetarian option below*)
• 1 can Fire Roasted Rotel
• 1/8 cup water
• taco seasoning (whichever one you like)
• 1 can black beans
• 1 TBS olive oil
•  4-6 cups tortilla chips (these can be somewhat stale, it'll taste the same)
• 3-4 cups shredded Mexican mix cheese (I used one with Monterey jack, medium cheddar, queso quesadilla, and asadero)
• 1/8 - 1/4 cup Mezzetta Hot Cherry Peppers, chopped into small pieces
• 1/8 cup liquid from the jar of peppers

Heat a skillet over medium heat. Add the ground turkey, water, the whole can of Rotel (liquids and all), liquids from the can of beans, and the  taco seasoning. Cook until browned. This should be a little saucy, so add additional water if necessary as it cooks.

Spread the olive oil in the bottom of a 7x11 (2 quart) baking dish. Fill the dish about half way with tortilla chips. Sprikle cheese over the chips just enough to lightly cover them. Spread the meat mixture over the cheese. Spread the beans and peppers over the meat. Sprinkle more cheese over the top (I use enough to completely cover all other ingredients). Pour the pepper liquid over the top.

Bake at 300F for about 20 mins. It's ok if the cheese browns or doesn't brown; it is good both ways.

Serve as is; or with sour cream, taco sauce, avocados/guacamole, or more chips!
*This can be easily turned into a vegetarian dish by using 2 cans of black beans, mashed, in place of the ground meat, and omit the layer of whole beans.