1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso™ Thick ‘n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso™ Thick ‘n Chunky salsa, if desired
1 Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally,
until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2 In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions,
tomato and cheese.
3 Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole.
Serve with lettuce and additional salsa.
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