Are you in the mood for nachos that you can call dinner? Look no further.

Finished product on a lovely Fiestaware plate. Just know that I would have used 10 times more sour cream if we had not been about to run out.

This is called "Mexican Casserole", but I call it "The meal to go along with a Bulls or Bears game".

The only change I made is that I used REAL ground beef instead of meatless crumbles. I guess this would make a good recipe for you Veggie-Eaters! Especially if you crave bar food as often as I do.

Ok so first I sprayed my 13 x 9 inch rectangular baking pan with PAM. Then I sort of crushed 24 tortilla chips. I did not used baked ones, sorry. I think I probably crumbled more like 30 chips. I'm a rule-breaker.

Then I pre-heated the oven to 375.

Next I heated 2 teaspoons of oil in a big frying pan over medium heat. I added the onion to the pan and cooked 4 minutes or so. The add the garlic and jalapeño and cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles (or the BEEF) and cook 3 minutes - for the crumbles, or until thoroughly cooked through for the BEEF. Add the beef/onion mixture on top of the tortilla chips - spread as evenly as you can.


In the same pan add the pinto beans and mash them with the back of your spoon. This is a serious workout for your forearm, so don't lift weights beforehand. Stir in the lime juice. I used 1/2 a juicy lime rather than measuring the lime. Add the bean mixture on top of the meat or crumbles.


In a small bowl combine the tomatoes, cilantro, and salt. I squeezed in the other 1/2 of the lime because I love lime. Layer the tomato mixture over the beans in the dish. Top with the remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese.

Bake for about 13 minutes until the cheese is bubbly. Take out of the oven and sprinkle with the scallions. Then spoon as much sour cream as your body can take, and eat! You will need a fork and knife. Extra cilantro on top would be yummy too.