Fiesta Taco Casserole Recipe

Fiesta Taco Casserole (betty croker recipe)

1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso® Thick 'n Chunky salsa, if desired

1. 1 Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2. 2 In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

3. 3 Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

**I think I am going to do mine in individual ramekins instead of one casserole dish... That way I can cook mine when I am ready to eat and then throw my hubby's in the over about 15-20 minutes before he'll be home from work. :)

I am guessing it will make four (4) servings this way, which is perfect!