Fast. Protein-Packed. Weeknight Nachos.

Nachos aren’t for football games or weekends anymore! As one of my favorite indulgences, nachos are one of those foods I have a hard time quitting on.

And, I admit, as much as I advocate for meal planning ahead of time, sometimes I have days that are more “fly by the seat of my pants” than well-planned. Let’s face it, life happens. Even on those weeks, I still find myself doing an assessment of what the pantry holds, as well as the fridge and freezer, and what I can whip up for my family.

Take today.

I worked with clients from 10-7 pm, and before heading to the office, I exercised. In the morning rush, I failed to plan for dinner before I left–well, I take that back. I pulled out a pound of ground beef from the freezer, not knowing what I would do with it.

In my spare moments between clients, I was wracking my brain to remember what I had in the pantry, fridge and freezer. (I know this sounds a little obsessive, but getting a dinner on the table, especially on a work day, is a priority for me.)

Sometimes– not often– I strike it rich. Tonight I came up with Nachos–and felt a little unconventional serving them on a Thursday night around the dinner table. I guess I think of these for the weekend or a sporting event.

So here is my quick, throw it together recipe that won medals with my team at home!

Fast & Loaded Weeknight Nachos

1# ground sirloin

1, 10 ounce can Original Rotelle (diced tomatoes and green chiles)

1, 15 ounce can low sodium black beans, rinsed

Brown the beef. Add the can of tomatoes and rinsed black beans and heat through.

Pile on top of tortilla chips and top with shredded Monterey Jack cheese.

Add guacamole, salsa and sour cream if you like!

How easy is that? What are your “go-to” busy day meals?