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Preheat over to 425 degrees. Rinse and dry lettuce and tomatoes. Tear lettuce into small pieces. Quarter tomatoes. Set the vegetables aside.

Brown ground beef in skillet and drain grease. Add drained kidney beans to meat. Add chili powder, salt and garlic powder. Layer corn chips in a casserole dish. Put the cooked meat on top of the chips. Cook for 4 to 5 minutes. Layer lettuce and tomoatoes on top of casserole.

Note: An allowed salad dressing or taco sauce may be added for more flavor. Add onions, peppers or any other toppings to suit your taste.

Nacho Casserole M, E, W, P, S, N, G
1 wedge lettuce 1 pint container of cherry tomatoes 1 lb. ground beef 1 (16-oz.) can kidney beans	1 tsp. chili powder 1/2 tsp. salt 1/2 tsp. garlic powder corn chips
Preheat over to 425 degrees. Rinse and dry lettuce and tomatoes. Tear lettuce into small pieces. Quarter tomatoes. Set the vegetables aside. Brown ground beef in skillet and drain grease. Add drained kidney beans to meat. Add chili powder, salt and garlic powder. Layer corn chips in a casserole dish. Put the cooked meat on top of the chips. Cook for 4 to 5 minutes. Layer lettuce and tomoatoes on top of casserole. Note: An allowed salad dressing or taco sauce may be added for more flavor. Add onions, peppers or any other toppings to suit your taste.

*Adapted from The Food Allergy News Cookbook 401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Nacho Casserole M, E, W, P, S, N, G

401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Nacho Casserole
M, E, W, P, S, N, G

401 E. Gold Coast Rd. #326
Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419