Nacho Casserole

By Reneeb

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

Details

Servings 6

Preparation

Step 1

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.