| 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 |
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Serve with...
Total Time: 35 min
| 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. | In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese. |
| 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. |
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