nacho casserole

Chicken

Nacho Casserole

Hearty and filling, this nacho casserole is both easy to make and easy to make your own: It welcomes customizations, substitutions and twists aplenty.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup picante sauce
  • 1/2 teaspoon chili powder
  • 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (4 ounces) chopped green chiles
  • 1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • optional: cubed avocado and sour cream

Directions

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.
  • In a bowl, combine soup and tomatoes. In a lightly greased 2-1/2-qt. baking dish, layer half each of the chips, beef mixture, soup mixture and cheeses. Repeat layers.
  • Microwave on medium high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with cubed avocado and sour cream.

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