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
  1. Brown meat in skillet and drain.
  2. Stir in tomatoes, corn, beans and chili powder; cook over med-high heat 3 minutes or until liquid is gone.
  3. Arrange chips on baking sheet and spread mixture over chips and top with cheese.
  4. Bake in preheated 400F for 2 minutes or until cheese is melted.