Tuesday, June 29, 2010

Nacho Beef Bake

from Taste of Home's "Healthy Cooking" magazine

Nacho Beef Bake: Serves 12 ( 8 points +)

  • 1-1/2 lbs. extra lean ground beef ( at least 93% lean)
  • 1 can ( 15 oz) black beans drained and rinsed
  • 1/2 c. water
  • 1 package taco seasoning
  • 2 tubes reduced fat Pillsbury crescent roll dough
  • 1 c. reduced fat shredded cheddar
  • 2 c. crushed baked nacho cheese tortilla chips (Doritos)
  • 3 c. shredded lettuce
  • 3 tomatoes, seeded and diced
  • ¾ c. fat-free sour cream

In a large nonstick skillet, cook beef. Drain. Return to pan and add water, taco seasoning and beans. Cook and stir for 4-5 minutes.
Roll out crescent roll dough and press into the bottom and up sides of a 13 x 9 pan. Spread beef mixture over crust.  Sprinkle with cheese and then chips. Bake at 375 for 18-25 minutes or until cheese is melted and crust is golden. Top with lettuce and tomatoes. Top each serving with 1 T. sour cream, if desired. Serve immediately.


  1. This was dinner tonight...John gave it a 5 star!

  2. I made this on Saturday night -- nearly six years after Heather. And I must concur with her feelings -- this just wasn't "OK." It wasn't just "good." THIS WAS OUTSTANDING! And it's low in fat? Didn't get drawn here looking for that. I was googling recipes with ground beef and black beans, and this was about the 10th to 15th choice that Google returned with. Not bad...


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