Nacho Casserole

Nacho Casserole
Nacho Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb lean (at least 80%) ground beef

  • 1

    medium onion, chopped (1/2 cup)

  • 1

    package (1.25 oz) taco seasoning mix

  • 1

    can (19 oz) Progresso® Vegetable Classics hearty tomato soup

  • 1

    can (15 oz) Progresso® kidney beans, drained

  • 1

    can (11 oz) whole kernel corn with red and green peppers, undrained

  • 6

    cups tortilla chips

  • 1

    cup shredded Cheddar or Monterey Jack cheese (4 oz)

  • 1

    large tomato, chopped (1 cup)

  • 1

    cup shredded lettuce

  • 1/3

    cup sour cream

Directions

Directions: 1.Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2.Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. 3.Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted. 4.Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.

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