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For a hearty appetizer, serve nachos topped with ground beef, beans and shredded Cheddar cheese. For extra flavor, try with fresh chorizo sausage instead of ground beef. Photo credit: Monet Moutrie from Anecdotes & Applecores.
1 pound ground beef
1 can (15 ounces) black beans, drained and rinsed
1 can (8 ounces) tomato sauce
4 teaspoons McCormick® Chili Powder
2 teaspoons McCormick® Cumin, Ground
1 teaspoon McCormick® Oregano Leaves
1 package (12 ounces) restaurant-style tortilla chips
1 package (8 ounces) shredded Cheddar cheese
Preheat oven to 375°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, tomato sauce, chili powder, cumin and oregano. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Arrange tortilla chips in single layer on 2 lightly greased foil-lined shallow baking pans, overlapping chips if needed to cover bottom completely. Top each pan of chips evenly with meat mixture and cheese.
Bake both pans on separate oven racks 5 minutes or until cheese is melted.
Serving Suggestion: Serve with assorted toppings, such as sour cream, salsa, shredded lettuce, chopped tomatoes, sliced jalapeño peppers, sliced green onions or chopped fresh cilantro.
(Amount per serving)