Taco Casserole

By martha-2

Ingredients

• 1 1
• lb lean (at least 80%) ground beef
• 1 1
• can (15 to 16 oz) spicy chili beans in sauce, undrained
• 1 1
• cup Old El Paso® Thick 'n Chunky salsa
• 2 2
• cups coarsely broken tortilla chips
• 3/4 3/4
• cup sour cream
• 4 4
• medium green onions, sliced (1/4 cup)
• 1 1
• medium tomato, chopped (3/4 cup)
• 1 1
• cup shredded Cheddar or Monterey Jack cheese (4 oz)
• Whole tortilla chips, shredded lettuce and additional salsa, if desired

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.

Makes
4 servings