From sushi bake to samgyup bake, 2020 was the year of “baked” goods. If you’re looking to make an equally indulgent alternative, this Tex-Mex Nacho Bake is for you.
This recipe has all the fixings you’d normally expect from a 7-layer dip—taco-seasoned ground beef and black beans, for example. But to change things up, we’ve combined the cheese, jalapeno, and Lady’s Choice Real Mayonnaise into a thick, velvety mixture that you can easily assemble and bake in the oven.
- ½ cup cream cheese, softened
- ½ cup mozzarella cheese, shredded
- ½ cup Lady's Choice Real Mayonnaise
- 2 tbsp neutral oil
- ¼ cup jalapeno, chopped + 2 tbsp jalapeno brine
- 750g ground beef
- 2 packets taco seasoning (about ¼ cup)
- 1 can black beans, drained
- 2 cups shredded lettuce
- ½ cup prepared salsa
- tortilla chips, for serving
Preheat oven to 375°F.
In a bowl, mix together the cream cheese, mozzarella cheese, Lady's Choice Real Mayonnaise, chopped jalapeno, and brine until well combined. Set aside.
Add oil to a pan over medium-high heat. Cook the beef until browned and crisp, about 10-15 minutes. Transfer the beef to the bottom of an oven-safe dish.
Pour the drained black beans over the beef in a single layer. Spread cheese-jalapeno-mayo mixture evenly over the beans, making sure everything is fully covered. Bake in the preheated oven for 10-15 minutes or until the top is golden and bubbling.
Remove from the oven and top with shredded lettuce and jarred salsa. Serve hot with tortilla chips on the side.