Southwest Nacho Casserole

I've made this several times and everyone loves it. Serve it as pictured and dip the crunchy chips in the baked nacho casserole. Works perfectly as a meal or appetizer, enjoy!

Southwest Nacho Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds lean (at least 80%) ground beef

  • 1

    cup water

  • 2

    envelopes (1-ounce each) Old El Paso® 25% less-sodium taco seasoning mix

  • 1

    can (4.5-ounce) Old El Paso® green chiles, chopped

  • 2

    cans (16-ounce each) Old El Paso® fat-free refried beans

  • 2

    cups reduced-fat cheddar cheese, shredded (8-ounces)

  • 1

    cup tomato, chopped

  • ½

    cup green onions, chopped

  • 1

    can (2.5-ounce) ripe olives, sliced and drained

  • 1

    bag (12-ounce) gold tortilla chips (extra thick)

  • Sour cream, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil. Bake 30 to 40 minutes or until bubbly around edges. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.


Nutrition

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