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Southwest Nacho Casserole

(69)
  8 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 10 servings
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Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
460
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
6g
31%
Trans Fat
1g
Cholesterol
60mg
21%
Sodium
1210mg
50%
Potassium
590mg
17%
Total Carbohydrate
40g
13%
Dietary Fiber
6g
23%
Sugars
3g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
25%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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