I came across the photos of the recipe in my library and couldn't believe I forgot to share! Hubby and I have been enjoying this off and on as an after church lunch since November, when I found the recipe. It's fairly quick, and very easy, and oh so rewarding in the end! And, bonus, it's a lot healthier than most nacho recipes out there. (I like to tell myself that, anyway.)

Ingredients

1 lb ground beef

1 (1 1/8 ounce) package taco seasoning (you can get this in low sodium, and there's no noticeable difference, I highly recommend it.)

1 (16 ounce) can refried bean (Hubby and I are not fans of refried beans, so we just leave these out.)

2 cups monterey jack and cheddar cheese blend

1 (12 ounce) bag nacho cheese flavor Doritos

olives, sliced (optional)(we opt not to use these!)

tomato, diced (optional)(we like to use 3 or 4 romas, diced, without the seeds or juice(not as runny or gooey then!))

green onion, sliced (optional)(lots of these!)

jalapeno, sliced (optional)

Directions

Brown ground beef until all pink is gone.

Add taco packet plus 1/2 cup of water and stir until mixed in well.

Add can of refried beans to taco meat and add water until a good spreading consistency is reached (depends on how thick your beans are.).(Again, we leave the beans out, so this step is skipped. No harm comes of it, I assure you!)

In a 9x13 casserole dish, spread out half of the bag of doritos. Top with 1/2 of the meat/bean mixture and 1/2 of the cheese. Put any optional toppings on now.

Place the 2nd half of everything on top of the first layer in the same order.

Bake in a 350* oven for about 15 minutes until all the cheese is melted.

Serve with guacamole, sour cream and salsa. (Or none of the above. Hubby and I prefer the nachos as is, out of the oven.)