Loaded Nachos

Ingredients

• 3 ounces baked tortilla chips 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon chili powder 
• 0.3 cup cilantro leaves fresh divided minced
• 1  garlic clove crushed
• 0.3 cup green onions divided chopped
• 8 ounces ground round 
• 3 tablespoons cup heavy whipping cream sour low-fat
• 4 ounces monterrey jack cheese shredded
• 0.5 teaspoon oregano dried
• 16 ounce refried beans fat-free with mild chiles canned
• 0.5 cup bottled roasted bell peppers red chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 37
2. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally.
3. Remove from pan.
4. Place pan coated with cooking spray over medium heat until hot.
5. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated.
6. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese.
7. Bake at 375 for 9 minutes or until cheese melts.
8. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeo pepper slices, if desired.
9. Serve immediately.