Southwest Nacho Casserole

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

(69)
8 reviews.
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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 10
 

Ingredients

2
lb lean (at least 80%) ground beef
1
cup water
2
envelopes (1 oz each) Old El Paso™ 25% less-sodium taco seasoning mix
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cans (16 oz each) Old El Paso™ fat-free refried beans
2
cups shredded reduced-fat Cheddar cheese (8 oz)
1
cup chopped tomato (1 large)
1/2
cup chopped green onions (8 medium)
1
can (2.5 oz) sliced ripe olives, drained
1
bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
460
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
1210mg
1210%;
Total Carbohydrate
40g
40%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
20%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.