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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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As easy as making tacos, but with a cheesy twist. So simple, quick and tastes great! Ingredients:
1 lb lean ground beef |
1 tablespoon taco seasoning mix (from a 1.25-oz envelope) |
1/3 cup french dressing (sweet-spicy) |
10 3/4 ounces fiesta nacho cheese soup (condensed can) |
14 1/2 ounces mexican-style tomatoes, undrained |
15 ounces pinto beans (canned, drained and rinsed) |
1 1/2 cups cheddar cheese, shredded |
4 cups tortilla chips (nacho flavored, coarsely crushed) |
1 cup lettuce, shredded |
3 1/4 ounces black olives (canned and drained) (optional) |
2 green onions, diced |
Directions:
1. Preheat oven to 375 degrees F.
2. In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
3. Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
4. Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.
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