Recipe by weekend cooker
an interesting casserole dish, have tried it, a good casserole dinner, It was served by a friend at a church dinner.
Top Review by Linda_C
This is really good. not too spicy, but just the right amount of spice for my family.... even my picky husband ate it and said it was pretty good. I used a can diced tomatoes instead of tomatoes and green chilies as we don't care for the chilies...otherwise followed the recipe as written.
- 2 lbs lean ground beef
- 1 chopped onion
- 1 chopped green bell pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 (15 ounce) can ranch style beans, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 6 corn tortillas, cut into strips
- 1 (8 ounce) packageshredded cheddar cheese
- 1 (10 ounce) candiced tomatoes and green chilies
- 1 1⁄2 cups crushed tortilla chips
- 1 (10 ounce) can Fiesta nacho cheese soup
Directions See How It's Made
- In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
- Stir in chili powder, cumin, and salt.
- Spoon meat mixture into a greased 9x13 inch baking dish.
- Make layers of beans, corn, half the tortilla strips, and half the cheese.
- Continuer the layers with remainingtortilla strips and remaining cheese.
- In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
- Spoon mixture over top of cheese.
- Cover & bake at 350 degrees for 20 minutes.
- Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
- Return to oven for 20 minutes, at 350 degrees.