beef and taco toss

1 lb. (500g) lean ground beef
2 large, chopped onions
1 large can diced tomatoes or 3 cups fresh chopped
2 cans (398 mL) Western Family Dark Red Kidney Beans, drained
1/4 (60 mL) cup taco seasoning, (bulk)
2 cups (500 mL) slightly broken taco chips
1- 1/2 cups (375 mL) sharp grated cheddar

1. Preheat oven to 300°F. Stir-fry ground beef until browned and drain if necessary.

2. Sauté onion. Add tomatoes and seasoning, then heat through.

3.  In a large bowl mix beef mixture, tomatoes (if using fresh tomatoes add ½ cup water), kidney beans and taco chips.

4. Toss lightly to mix.

5. Put in a 9"x13" baking pan and cover with cheese. Bake at 300° F.

6. Bake for 15 to 20 minutes or until cheese is nicely melted and then serve.

Secret: Serves 4 really hungry people or 8 not so hungry.

Serving Suggestion: Serve with a tossed green salad and corn bread.

Story: Got unexpected company and had to throw something together and I only had 1 pound of meat so by extending it with the beans, chips and cheese it went a long way.

Nutritional analysis per serving: No of Servings: 8
Cal: 513kcal; Fat: 24g; Carbohydrate: 53g; Fiber: 11g; Protein: 24g

Recipe submitted by Judy Solberg, Abbotsford, B.C.