Linda's Friday Foodie - Cheesy Nacho Bake

"That if you confess with your mouth, 'Jesus is Lord,' and believe in your heart that God raised Him from the dead, you will be saved."  (Romans 10:9)

So today’s Friday Foodie is, indubitably (yep, I said indubitably), dedicated to my friend, Linda. “Why,” you say?  I thought you’d never ask. It’s dedicated to her because I told her a while back I’d send her this recipe and I never did. (Sorry!) I’d remember every now and then, but it was always when I was right in the middle of some other pressing project, like a eating a bowl of ice cream or something. So, to try to make up for my memory lapses, today’s post is just for you, Linda! But I bet she won’t mind sharing it with the rest of you.  She's nice that way.

This is THE simplest recipe and it’s uber kid-friendly. (Pssst…you can even sneak some tomatoes into their diet.) Have a nacho-y day.

Cheesy Nacho Bake

1 lb. ground beef

1 can (14½ oz.) diced tomatoes, undrained

1 package taco seasoning

1½ cup sour cream, divided

1 pkg. (9 oz.) tortilla chips

1 pkg. (8 oz.) shredded Colby and Monterey Jack cheese

chopped tomato and green onion (optional)

1. Brown meat; drain. Add tomatoes, ½ cup water and taco seasoning mix. Cook, uncovered, 10 minutes, stirring occasionally. Stir in 1 cup sour cream.

2. Place ½ of the chips in a 13x9-inch baking dish; cover with ½ of the meat mixture and ½ of the cheese. Repeat layers.

3. Bake at 350 degrees for 20 minutes or until thoroughly heated. Top with remaining sour cream, chopped tomato and green onion, if desired.