xiaoxl/recipe_data huggingface dataset:
Banana Caramel Cake


Ingredients:
all-purpose flour, cinnamon, nutmeg, clove, salt, baking soda, eggs, sugar, vanilla extract, chocolate, bananas, brown sugar, milk, unsalted butter

Directions:
Butter and flour a tube pan or a bundt pan that can hold 12 cups.
Preheat the oven to 350 degrees F.
Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda].
In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
Add the vanilla extract and mix for another 30 seconds.
With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
Roasted Veggie Stack


Ingredients:
baking potato, fresh mozzarella ball, tomatoes, olive oil, rosemary, thyme, basil, salt

Directions:
Preheat oven to 375 degrees F.
Thinly slice the potatoes, keeping the skin on.
Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used].
In a large pot, simmer the potatoes and squash slices for 10 minutes.
Strain the slices and set aside.
Thinly slice the tomato and the mozzarella.
Prepare a baking pan by covering it with tin foil and greasing the bottom.
For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
Secure the stacks with toothpicks so they will not slip when in the oven.
Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.
Stefado (Greek Beef Stew with Small Onions)


Ingredients:
olive oil, white sugar, tomato paste, red wine, red wine vinegar, garlic, bay leaf, cinnamon stick, dried rosemary

Directions:
Brown beef cubs in olive oil in a large Dutch oven.
Remove and set aside.
Mix sugar into the drippings and add the onions, cooking until golden.
Return beef to the pot.
Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later].
Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through].
Season with salt and pepper to taste.
Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
Potato Polenta


Ingredients:
idaho potatoes, salt, bacon, montasio cheese, polenta, olive oil, onion

Directions:
Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.
So Easy Beef Pot Pie


Ingredients:
carrots, celery, yellow onion, broccoli floret, milk, egg, biscuit mix, dried basil, salt, black pepper, flour

Directions:
Preheat oven to 400 degrees.
Dredge beef in flour, brown in oil.
you do not have to cook beef entirely. Set aside in large bowl.
Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
In a 8X8 baking dish pour veggie mix.
Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
You may need a cookie sheet under baking dish.
All American Roast Beef
Category: everyday-cooking
By RCP80

This is your basic everyday eye round roast beef.  Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Ingredients:
3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 484.1
Fat: 32.4 g
Saturated fat: 12.9 g
Carbohydrates: 0.2 g
Sugars: 0.1 g
Protein: 44.8 g
Cholesterol: 138.3 mg
Sodium: 271.2 mg
Graham Cracker Crumb Crust Mix


Ingredients:
graham crackers, granulated sugar, ground cinnamon

Directions:
Process 6 or 7 graham crackers in blender or food processor fitted with the metal blade to make fine crumbs.
You can use a plastic bag and rolling pin just be sure to crush fine.
Repeat the remaining crackers.
Stir sugar and cinnamon into cracker crumbs.
Pour into a 10 cup contatiner with a tight fitting lid.  Use within 6 months.
Graham Cracker Crust:.
Mix 1 1/2 cups cracker crumbs and 1/3 cup mellted butter.  Press mixture over bottom and sided of an 8 or 9 inch pie plate or springform pan.
Refrigerate 45 minutes before filling.
If baking crust, preheat oven to 375 degress F. Bake for 6 to 8 minutes.  Cool completely before adding filling.
Fill as desired.
Candied Jalapeno Dip


Ingredients:
"cream cheese"

Directions:
Drain jalapeno slices, reserving liquid.
Chop jalapeno slices.
Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
Chill at least 30 minutes.  Keep your jalapeno popping mitts off of it or you'll be sorry! :].
Burger Macaroni


Ingredients:
ground beef, onion, green pepper, garlic, tomato sauce, macaroni, Worcestershire sauce, salt, pepper, oregano

Directions:
In skillet, cook beef, onion, green pepper and garlic until beef is done; drain.
Add remaining ingredients.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes, until macaroni is tender.
Sourdough Buckwheat Waffles


Ingredients:
water, honey, flour, buckwheat flour, baking powder

Directions:
Mix wet ingredients.
Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
Be sure to cook until all the steam escapes from the waffles before peeking.
Serve with honey or maple syrup.
Wasabi-Ginger Glazed Tuna Steaks (South Beach Diet Friendly, Low


Ingredients:
low sodium soy sauce, tuna steaks, ginger marmalade, wasabi paste, fresh cilantro

Directions:
Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
Spoon marmalade mixture over tuna.
Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum].
Remove tuna from pan.
Sprinkle with cilantro.
Vanilla Milkshake I
Category: drinks
By DPULLIAM

A very simple recipe for a vanilla milkshake. Add chocolate, berries, peaches or whatever you like. My kids like to add root beer instead of milk.

Ingredients:
2 cups vanilla ice cream
1 cup whole milk
1 teaspoon vanilla extract

Directions:
In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.

Prep time: 3 mins
Total time: 3 mins
Yields: 4 servings

Calories: 172.4
Fat: 9.2 g
Saturated fat: 5.6 g
Carbohydrates: 18.5 g
Sugars: 16.9 g
Dietary fiber: 0.5 g
Protein: 4.3 g
Cholesterol: 35.1 mg
Sodium: 77.3 mg
Watermelon Delight


Ingredients:
rum, brown sugar, watermelon, lime juice, mint leaf

Directions:
"Muddle the mint leaves and lime juice in a glass, add brown sugar, then ice. Add the watermelon cubes, then pour rum and soda over watermelon and serve with a garnish of mint or lime."
Fabulous Fruit Salad
Category: salad
By Tracy Fall

An easy, quick, and holiday-worthy fruit salad that is easily doubled.

Ingredients:
1  red apple, cored and chopped
1  Granny Smith apple, cored and chopped
1  nectarine, pitted and sliced
2 stalks celery, chopped
½ cup dried cranberries
½ cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

Directions:
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 242.9
Fat: 9.8 g
Saturated fat: 1 g
Carbohydrates: 37.4 g
Sugars: 30 g
Dietary fiber: 4.1 g
Protein: 5.8 g
Cholesterol: 0.9 mg
Sodium: 55.3 mg
Cranberry Meatballs and Sausage


Ingredients:
egg, onion, dried parsley flakes, Worcestershire sauce, salt, bulk pork sausage, jellied cranberry sauce, cider vinegar, brown sugar, prepared mustard

Directions:
In a large bowl, combine the first six ingredients.  Crumble bulk sausage over the mixture and mix well.  Shape into 1-in balls.  In a large skillet, cook meatballs over medium heat until browned, drain.
In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard.  Cook, stirring occasionally, over medium heat until cranberry sauce is melted.  Add meatballs and sausage.  Bring to a boil.  Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.
Orange Buttercream Frosting


Ingredients:
confectioners' sugar, vanilla, salted butter, margarine

Directions:
Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
Add a dash of orange zest or fresh grated peel, if desired.
Crock Pot Split Pea and Ham Soup


Ingredients:
cooked ham, onion, celery, carrot, fresh parsley, dried thyme, pepper, chicken broth, water, quick-cooking rice

Directions:
In a 3 1/2-5 quart crock pot, combine ham, peas, onion, celery, carrot, parsley, thyme and pepper.  Pour chicken broth and water over all.
Cover; cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours.  Stir in rice.  Cover; let stand 5 minutes or till rice is tender.
Mud and Worms
Category: desserts
By CookingTwins

This is a very delicious treat. It is mostly a kid's dessert, but don't get me wrong, adults might enjoy it too. This is a Halloween, birthday, or fun treat that everyone can enjoy.  :)

Ingredients:
12  chocolate cream-filled sandwich cookies
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (3 ounce) package gummy worms candy

Directions:
Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies. Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.

Prep time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 383.1
Fat: 8.6 g
Saturated fat: 2.9 g
Carbohydrates: 69.5 g
Sugars: 47.8 g
Dietary fiber: 1.9 g
Protein: 8.2 g
Cholesterol: 9.8 mg
Sodium: 587.5 mg
Greek Pasta


Ingredients:
chicken breasts, penne pasta, feta cheese, diced tomatoes, olive oil, garlic cloves, onion, green bell pepper, kalamata olives, red pepper flakes

Directions:
Cook pasta according to directions on the box.
While the pasta is cooking, grill chicken seasoned w/some of the Greek Seasoning.
Saute garlic, onion, green pepper and red pepper flakes in oil.
Toss pasta, chicken, sauteed vegetables, tomatoes and Feta together along with the Greek Seasoning.  Enjoy!
Chicken and Bean Burritos


Ingredients:
boneless skinless chicken breasts, water, black beans, green chilies, flour tortillas

Directions:
Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until browned.
Stir in Seasoning Mix, water, black beans and chiles. Bring to boil. Reduce heat to low; simmer 10 minutes.
Spoon chicken mixture down the center of each warmed flour tortilla. Serve with desired toppings. Fold into burritos to serve.
Lowfat Acorn Squash Soup With Roasted Garlic


Ingredients:
onions, garlic cloves, fresh ginger, celery rib, cabbage, white flour, curry powder, dried dill weed, red pepper flakes, cinnamon, chicken bouillon cubes, water, soymilk, acorn squash, lemon juice

Directions:
Preheat the oven to 400 degrees.  Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic.  Bake for about 1 hour or until the squash is tender.
Meanwhile, melt the oil spread (or butter] in a saucepan and saute the onions and ginger until the onions are translucent.  Add the celery and cabbage, and cook until tender.
In a small bowl, mix the flour together with all the dry spices.  Stir into the vegetables, until combined.  Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it.  Add the boiling water to the pot, along with the soy milk.  Heat until it barely reaches a boil, then reduce heat.
Remove the seeds and pulp from the squash, and slice off the peel.  Chop into cubes or mash, and add to the soup.  Peel and mash the roasted garlic, and add this as well.
Add the lemon juice.
Using an immersion blender or a traditional blender, puree until smooth.  Taste and adjust spices if needed.  Season with salt and pepper, and serve hot!
Mahi Mahi With a Pear and Jalapeno Chutney


Ingredients:
red onion, fresh lemon juice, dry white wine, sugar, lemon zest, pears, scallions, of fresh mint, mahi mahi

Directions:
Heat the oil in a large, nonreactive saucepan and add the onion.  Cook, stirring constantly for 1 minute.
Add the orange and lemon juices, wine, sugar, and lemon zest.  Cook over high heat, stirring frequently, until the juices are reduced by half.
Stir in the pears.  Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
Place the mixture in a bowl and let cool.  Stir in the scallions, jalapeno, red pepper, and mint (if using].
Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary.  Oil the fillets and broil or grill until done.  It is unnecessary to turn the fish.
Remove from the heat and top each serving with at least 1 Tb of the chutney.
CheK Chien (Fried Banana Nuggets)


Ingredients:
banana, sugar, vanilla, powdered sugar

Directions:
In a small bowl, mix banana pieces with sugar and vanilla.
Wrap each banana piece in half a spring roll wrapper. Dip fingertip into water and seal ends. Set aside.
Heat oil in a small saucepan. When hot drop wrapped banana pieces in and deep fry until golden brown. Remove from oil with slotted spoon and drain on a paper towel.
Sprinkle with powdered sugar.
Place a scoop of vanilla ice cream in the center of dessert plate. Surround it with 6 fried banana pieces.
Serve immediately.
West African Hot Chocolate


Ingredients:
dark chocolate, clear honey, brown sugar, vanilla essence, cinnamon stick, dark rum

Directions:
Pour the milk into a small saucepan then add the chocolate, along with the honey, sugar and cinnamon stick.
Heat and stir gently until the chocolate melts. Add the vanilla and rum.
Remove the cinnamon stick just before serving in two large mugs.
Extra sugar can be added to taste.
Enjoy!
Choco-Peanut Butter Swirl Cake


Ingredients:
water, creamy peanut butter, eggs, creamy peanut butter, milk, powdered sugar, peanuts

Directions:
Preheat oven to 350 degrees.
Spray Fluted pan with vegetable oil.
For cake,Place cake mix in a large bowl.
Then in a small bowl whisk water, peanut butter and eggs until well blended.
Stir in peanut butter into cake mix.
Mix 2 minutes till well blended.
Pour half of the batter into prepared pan.
Melt chocolate stir into remaining batter.
Drop batter by spoonfuls onto batter in pan and swirl into first batter.
Bake 50-55 minutes or until cake is done.
Cool for 15 minutes.
Invert onto a cake dish.
Cool 30 minutes.
Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth.
Drizzle over cake.
Sprinkle with nuts.
Refreshing Orange Dessert


Ingredients:
oranges, dates, brandy

Directions:
Peel oranges and cut in half lengthwise., Slice thin half rounds., Toss slices with remaining ingredients., Chill several hours.
Dad's Chicken Soup


Ingredients:
low sodium chicken broth, onion, celery, carrots, garlic, long-grain white rice, fresh thyme, dried thyme, fresh parsley

Directions:
Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
Mix in rice and thyme.
Return soup to a boil.
Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
Add chicken and simmer until heated through, thinning with additional broth if desired.
Season with salt and pepper.
Transfer soup to large bowl.
Garnish with parsley and serve.
Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
I like corkscrew pasta in this.
Pork Chops in a Honey Balsamic Glaze


Ingredients:
olive oil, garlic cloves, honey

Directions:
On medium high heat enough olive oil to lightly coat your frying fan.
Rub the crushed garlic on both sides of the pork chops. Salt and pepper to taste.
Place pork chops in the pan with oil.
Brown pork chop on each side (about 2 minutes per side].
In a bowl mix vinegrette and honey.
Once chops are browned, reduce heat to medium low.
Pour vinaigrette/honey mixture to the frying pan.
Coat the pork chop in the sauce and simmer for 10 minute.
Adjust cooking time as needed per thickness of chops.
Rum Ribs


Ingredients:
brown sugar, chili sauce, ketchup, dark rum, soy sauce, Worcestershire sauce, dry mustard, garlic cloves, fresh ground black pepper

Directions:
Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
Bake at 350°F (180°C] for 45 minutes. Unwrap ribs and pour off drippings.
Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.
Popcorn Seasoning
Category: uncategorized
By Diamondgirl

This spice mix gives popcorn a garlicky and slightly smoky flavor. Sprinkle on hot popcorn and enjoy!

Ingredients:
3 tablespoons brewers' yeast
2 tablespoons garlic salt
2 tablespoons celery salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon cayenne pepper  (Optional)

Directions:
In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 20 servings

Calories: 6.2
Fat: 0.1 g
Carbohydrates: 0.9 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 990.4 mg
Cinnamon Frosted Oatmeal Raisin Cookies


Ingredients:
butter, granulated sugar, light brown sugar, eggs, vanilla, all-purpose flour, baking powder, salt, ground cinnamon, raisins, oatmeal, confectioners' sugar, ground cinnamon, milk

Directions:
Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.
Easy Spicy Ketchup Dip for Sweet Potato Fries
Category: side-dish
By BrookeMT

A ketchup-based dip that is sweet and spicy with plenty of zing that is best served with sweet potato French fries. The longer you let this sit, the better. My friends and family can't get enough of this stuff!

Ingredients:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon spicy horseradish
2 teaspoons brown sugar
1 ½ teaspoons cayenne pepper
½ teaspoon garlic salt

Directions:
Mix ketchup, Worcestershire sauce, horseradish, brown sugar, cayenne pepper, and garlic salt together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 35.8
Fat: 0.2 g
Carbohydrates: 9.1 g
Sugars: 8 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 474.5 mg
Sambar


Ingredients:
onions, tomatoes, turmeric, chili powder, salt, coriander powder, methi seeds, hing, tamarind paste, tomatoes, black mustard seeds, curry leaf

Directions:
Boil dal in 1 1/4 cup water, turmeric and salt till soft like mush.
Add corriander, tomatoes, chilli powder, methi powder, hing, tamarind paste and simmer for 5 minutes.
In 1 tablespoon hot oil in frying pan put in mustard seeds till they pop.  Add onions and fry five minutes add curry leaves.
Pour into dal and stir once.
Serve with idlis or white boiled rice.
Taco Casserole


Ingredients:
ground beef, onion, bell pepper, water, tortilla chips, cheddar cheese

Directions:
Brown ground beef onion and peppers, drain off fat, stir in taco seasoning mix and water.
Put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened/smooth so you can spread them over the chips.
Spread beef mix over beans, top with cheese and bake uncovered at 350-375°F depending on your oven, for 20 minutes or until heated through.
Top with lettuce, tomatoes, sour cream, salsa, guacamole, whatever you like.