I love these one-pan, cheesy dishes. They make a great weeknight dinner alongside a green salad and maybe some rice.

2 teaspoons olive oil

1 onion, chopped

1 teaspoon minced fresh garlic

1 jalapeno, minced

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon pepper

1 (12-ounce) package soy ground round

1 bag tortilla chips

1 (15-ounce) can black beans, drained

1 tablespoon lime juice

1 (15-ounce) can diced tomatoes, not drained

2 tablespoons minced cilantro

1 cup shredded Monterey Jack cheese

Garnish: sour cream, guacamole

Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch pan. Heat oil in a large skillet over medium heat. Add onion and cook 4 minutes, until soft. Add garlic and jalapeno, cook 1 minute. Stir in chili powder, cumin, pepper and ground round. Cook for about 5 minutes, breaking up soy meat as you go until it is in small pieces.

Cover bottom of prepared pan with tortilla chips. Top with ground round mixture. In a large bowl, stir together beans, lime juice, tomatoes and cilantro. Spread atop mixture in pan. Cover with another layer of tortilla chips and sprinkle with cheese. Use more cheese if necessary to cover. Bake for 30 to 45 minutes, until cheese begins to brown. Serve over rice and topped with sour cream and/or guacamole.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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