Nachos with Mexican Ground Beef & Olives

INGREDIENTS

Mission Organics® Yellow Corn Chips

1 tablespoon canola oil

3 tablespoons chopped onion

1 pound ground beef (90% lean)

1 10-ounce can diced tomatoes and green peppers

1/8 teaspoon ground black pepper

3 tablespoons sliced green olives stuffed with roasted red peppers

¼ yellow Cheddar, shredded

INSTRUCTIONS

  1. Heat oil in large non-stick skillet over medium high heat. Add onions and cook until tender (1 to 2 minutes); stirring constantly. Stir in ground beef. Cook beef for 4 to 6 minutes or until no longer pink; stirring frequently. Drain excess liquid. Add tomatoes, olives, and ground pepper. Cook until juice from tomatoes has evaporated (about 5 to 7 minutes). Serve on plater. Sprinkle with cheese.
  2. Serve on platter with chips around the edges.

Makes: 4 servings

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