Ingredients:
1 pound lean ground beef
1 (15-oz) can Ranch Style beans
1 (10-12 oz) bag tortilla chips, crushed (I didn’t use the whole bag)
1 (10-oz) can Rotel diced tomatoes & green chilies, undrained
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 (1-oz) package taco seasoning
1 (10.75-oz) can cream of chicken soup
½ cup water
sour cream and salsa for serving
Instructions:
Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Remove foil and place under the broiler just until the cheese starts to brown.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
