Ingredients
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1 lb lean ground beef
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10 3/4 ounces Fiesta nacho cheese soup (condensed can)
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14 1/2 ounces Mexican-style tomatoes, undrained
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15 ounces pinto beans (canned, drained and rinsed)
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1 1/2 cups cheddar cheese, shredded
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4 cups tortilla chips (nacho flavored, coarsely crushed)
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1 cup lettuce, shredded
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3 1/4 ounces black olives (canned and drained)
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2 green onions, diced
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1 tablespoon taco seasoning mix (from a 1.25-oz envelope)
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1/3 cup French dressing (sweet-spicy)
Instructions
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.