Refried beans:
2 teaspoons olive oil
1/2 cup chopped onion
1 clove garlic, crushed
15 ounce can plain pinto beans NOT drained
Meat:
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, crushed
1/2 pound ground sirloin
1 teaspoon chili powder
1/2 teaspoon each salt, oregano, cumin & paprika
Toppings:
Reduced fat tortilla chips (I use Padrino’s)
1 tomato
1 diced jalapeno pepper (hot) or Anaheim pepper (mild)
1 1/2 cups chopped peppers (red, yellow & orange)
1/2 cup chopped onion
6-7 ounces reduced fat cheddar or jack cheese or mix of both, shredded
Preheat oven to 425° F.
Dice tomato and set aside to drain in a strainer.
Beans: In a saucepan, sauté onion & garlic in oil on med-high heat 2 minutes ‘til browned. Add beans with liquid, mashing right away. Simmer, uncovered, about 10 minutes, mashing occasionally. When beans thicken up, taste for salt & set aside.
Meat: While beans cook, heat oil in a skillet on medium-high and sauté onion & garlic 2 minutes ‘til browned. Add beef & spices, stir and cook until done – about 5 minutes. Set aside.
Assembly:
Line a 12-inch baking sheet with foil, shiny side up. (foil is not necessary but it saves cleanup).
Place about 30 large chips on the foil and add some additional chips in the center.
Add in this order: beef, beans, tomato (pat dry first), peppers, onion, & cheese.
Bake for 10 minutes. Serve immediately.
Jenny Can Cook
