ULTIMATE NACHO CASSEROLE

ULTIMATE NACHO CASSEROLE


1-1/2 lbs. skirt steak (you can use chicken or pork)
1 large Vidalia onion
1 packet McCormick taco seasoning
8-oz. can Mexican diced tomatoes
Juice of 1 lime, optional
16-oz. can refried beans
Large bag tortilla chips
8-oz. bag shredde3d Mexican cheese
1 lb. Pico de gallo
4-oz. sour cream
Cilantro to taste


Grill skirt steak on high heat until medium rare. Let chill in the refrigerator for 24 hours.

Take out and chop into quarter inch cubes; sauté onion in oil until soft.

Add skirt steak to onions, mix and add McCormick taco seasoning and lime juice.

Add diced tomatoes and slowly heat thoroughly, stirring occasionally. Simmer and set aside.

Heat refried beans accordingly to package instructions.

Preheat oven to 300 degrees.

Cover 9-x-12-inch Pyrex casserole dish with tortilla chips. Add refried beans.

Sprinkle half the bag of tortilla chips on top of beans. Put in oven until cheese is melted. Put steak mixture over melted cheese.

Top with fresh (we put a ton on top (Pico de Gallo), sour cream and remaining cheese.

Garnish with cilantro and jalapenos.