Prep 15 mins
Cook 45 mins
This is one of my adopted recipes that I haven't tried yet. The original author wrote: "This may not be authentic Tex-Mex, but, we like it and I am sure you will too!"
- 2 cups frito's original corn chips, crushed
- 1 large egg, beaten
- 2 tablespoons water
- 1 1⁄2 ounces Lipton Onion Soup Mix
- 1 lb lean ground beef
- 4 ounces chopped green chilies, drained
- 1 cup monterey jack cheese, grated
- 8 ounces tomato sauce
- 1 medium bell pepper, chopped 1/4-inch
- Preheat oven to 350°F.
- Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake for 10 minutes.
- Meanwhile, in large bowl, combine onion soup mix, ground beef, Chiles, and 1/2 cup of the cheese; evenly press into prepared crust.
- Top with tomato sauce, then green pepper. Bake at 350°F for 30 minutes.
- Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.
This is an excellent dish. Once again young and old alike gave it 5 stars. I baked the crust about 5 minutes longer, as I used a heavy Le Creuset baking dish. I had a green pepper in the freezer that I used for Step 4. The directions and baking times were right on the money. Thanks for posting this wonderful dish. Made in loving memory of Janice
This was pretty good, but I think next time I might like to use salsa in place of the tomato sauce to give it a little more kick. I think I will also try browning the ground beef in a skillet so that it is more broken apart and I don't have to bake it as long. The corn chips were a little mushy rather than crunchy. I've never had Tex Mex Bake before so I'm not sure, maybe that's how the chips are supposed to be? Thanks for sharing!