If you are following us on Instagram, you have have seen that Six Sisters’ starred in their first political cartoon:
We had one of our readers point out this image in the Utah Valley Magazine. Unfortunately, I don’t know what the punchline is for the comic, but I do know that it was just poking fun at some funny things from Utah. 🙂 I guess that a family of six girls is a little out of the ordinary!
Since starting this blog, we get asked all the time if we really are all biological sisters- people just can’t believe that we all come from one family! We have also been asked a couple of times if we are sister wives. 🙂 ha ha! Thankfully no!! That would make a great reality TV show though!
This blog has taken our lives in some crazy directions and given us opportunities we would have never had- for which we are so grateful! I think that the greatest blessing has been that we get the chance to work together. There are days when working so closely with family can be tricky, but it has been such a fun ride. My sisters are my best friends and I love being with them.
With all that being said . . . let’s move on to this recipe! I love getting loaded nachos at restuarants- it’s one of my favorite things! However, I wasn’t sure if that could be considered a “meal” (in my eyes, it totally is! But not so much for my husband . . .), so I decided to put together all my favorite nacho toppings in a casserole. The end result was a delicious dinner that is perfect for feeding the masses!
Loaded Nacho Casserole
1 lb lean ground beef
1 large onion, diced
1 green bell pepper, diced
2 (14 oz) cans diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (11 oz) can corn, drained
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
1 (1 oz) envelope taco seasoning
1 (10 oz) bag tortilla chips
2 cups shredded cheddar cheese
In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender. Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
Spray a 9×13″ baking pan with non-stick cooking spray. Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture. Repeat layers and then top with shredded cheese.
Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.
Makes about 10-12 servings.
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Here’s one of our favorite recipes- Buffalo Chicken Salad Sandwiches!