SANTE FE NACHOS
- 3/4 lb. ground beef
- 14.5 oz. Petite Cut Diced tomatoes, undrained
- 14.5 oz. whole kernel corn, drained
- 1 cup canned black beans, drained
- 1 Tbsp chili powder
- 8 oz. tortilla chips
- 2 cups shredded Monterey Jack cheese
Brown meat in skillet and drain.
Stir in tomatoes, corn, beans and chili powder; cook over med-high heat 3 minutes or until liquid is gone.
Arrange chips on baking sheet and spread mixture over chips and top with cheese.
Bake in preheated 400F for 2 minutes or until cheese is melted.