Italian Nachos

About the recipe: This recipe is a modified version of my mothers California Casserole. It was a favorite in my house growing up. My family now enjoys it and I hope yours does too!

¼ cup butter

½ onion chopped

½ red bell pepper chopped

2 teaspoons oregano

1 teaspoon salt

1 (14.5 oz) can diced tomatoes

1 (11 oz) bag tortilla chips

1 (8 oz) package Monterey cheese cubed*

2 lbs. (90/10 or leaner) cooked ground beef

¼ cup shredded cheddar cheese

Preheat oven to 350® and grease a 9×13 casserole dish.

Melt butter in large skillet over medium heat. Add onion, bell pepper, and seasonings and continue to cook over medium heat until onion is soft. Add canned tomato with its juices and let simmer for five more minutes.

Layer half the tortilla chips in the bottom of a 9×13 casserole dish. Next add half the ground beef and then ½ tomato mixture, making sure to spread evenly. Repeat the layering process once more. Place dish into preheated oven and bake for 20 minutes. Pull out of oven and sprinkle with shredded cheddar cheese.

*For a dairy free option you can substitute in a dairy free cheese or omit the cheese altogether, however the casserole will not hold together as well.

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