This Mexican casserole is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad.
1 hrs 15 mins
1 9x13-inch casserole
1 pound of lean beef
Salsa, two cups
1 (16 ounce) can of drained chili beans
3 cups crumbled tortilla chips
two mugs of sour cream
1 (2 ounce) can of sliced, drained black olives
Green onions, cut to a cup
12 cup freshly chopped tomato
2 cups of cheese, Cheddar, shredded
Set the oven to 350 degrees Fahrenheit (175 degrees C). Apply cooking spray to a 9x13 baking pan.
A big skillet should be heated at medium-high. For 8 to 10 minutes, cook and stir the ground beef in the hot skillet until it is browned and crumbly.
Add salsa, lower heat, and simmer for 20 minutes or until liquid is absorbed. Beans are added and heated all the way through.
In the baking dish, scatter crushed tortilla chips; top with beef mixture. Spread sour cream over the beef, then top with tomatoes, green onions, and olives. Add Cheddar cheese on top.
Bake for around 30 minutes in the preheated oven, or until hot and bubbling.
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