Ingredients
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2 cups crushed corn chips
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1 large egg, beaten
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2 tablespoons water
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1 ¼ pounds lean ground beef (ground sirloin preferred but at least 85% lean if using ground chuck)
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1 1-ounce envelope taco seasoning (like Old El Paso)
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1 teaspoon chili powder
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4-ounce can chopped green chiles, drained
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2 fresh jalapeños, stems removed, seeded and minced
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1 ½ cups grated Monterey Jack cheese, divided (or half-and-half mixture of sharp cheddar and Monterey Jack)
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1 ¼ cups chunky salsa, divided (use your favorite, medium preferred)
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¼ cup chopped green bell pepper or seeded poblano
Instructions
- Preheat oven to 350°F.
- Beat the egg with the water and pour over crushed corn chips. With a fork, press into 9-inch pie plate. Mixture will be very sticky so place a sheet of plastic wrapo over the mixture to aid in pressing mixture evenly over bottom and sides of plate. Bake for 10 minutes.
- Meanwhile, in a large bowl, break up the ground beef well with a fork. Lightly stir and fold together the beef, taco seasoning, green chiles, minced jalapeños, ½ cup of the salsa and ¾ cup of the cheese.
- Mound the mixture in the prepared crust without pressing down. Top with remaining salsa and chopped green pepper or poblano.
- Bake at 350°F for 50 minutes. Remove from oven and top with the remaining cheese. Return to oven for an additional 3 or 4 minutes until cheese is melted.
