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Southwest Nacho Casserole

Southwest Nacho Casserole
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Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.

Prep Time:
20 Min
Total Time:
1 Hr 10 Min
Makes:
10 servings
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INGREDIENTS
2lb lean (at least 80%) ground beef
1cup water
2envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix
1can (4.5 oz) Old El Paso® chopped green chiles
2cans (16 oz each) Old El Paso® fat-free refried beans
2cups shredded reduced-fat Cheddar cheese (8 oz)
1cup chopped tomato (1 large)
1/2cup chopped green onions (8 medium)
1can (2.5 oz) sliced ripe olives, drained
1bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
DIRECTIONS
1.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.
2.Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
3.Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4.Bake 30 to 40 minutes or until bubbly around edges.
5.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.
High Altitude (3500-6500 ft)  Heat oven to 375°F. Continue as directed above.
High Altitude (3500-6500 ft)

Heat oven to 375°F. Continue as directed above.

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