Layered Nacho Bake

Still playing recipe catch up. This recipe was served Wednesday and Thursday evening from the Guess Who's Back menu post. It is so incredibly easy. You could also leave the meat out for easy vegetarian pub grub.

We love pub grub! Here I've taken tortilla chips, a great gluten-free snacking staple, and layered them with cheese, a meaty-veggie bean mix, and topped with more cheese, salsa, and a dollop of light sour cream. Serve over a bed of crispy shredded lettuce and you can enjoy pub grub any night of the week.

Layered Nacho Bake

1/2 lb. cooked lean ground turkey
1 15 oz. can fat-free refried beans
1 small zucchini, chopped
1 10 oz. can diced tomatoes with green chilies, drained
4 cups tortilla chips
2 cups shredded 2% cheddar cheese
1/2 cup salsa
4 tablespoons light sour cream (optional)
1 bag shredded lettuce

Preheat oven to 400 degrees. Spray a casserole dish with non-stick cooking spray and set aside. I used and 8-inch by 8-inch square dish, but any oven safe dish will work. In a large bowl, mix together the ground turkey, beans, zucchini, and diced tomatoes. Set aside. In the casserole dish, layer 2 cups of the tortilla chips in the bottom of the dish. Spread 1/2 of the turkey and bean mixture over the chips. Top with 1 cup of the cheese. Repeat with the remaining chips, turkey bean mixture, and cheese. Place in the oven and bake for 20 minutes or until the cheese begins to bubble in the middle. Remove from the oven and spoon the salsa over the top. Divide into four equal servings. Serve over the shredded lettuce and top with sour cream or any other favorite nacho toppings if you choose.