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Enjoy this recipe from 103 Pot Pies & Casseroles.
Submitted by: Carol Hickman from Kingsport, TN
2 lbs. ground beef
1 onion, chopped
2-16 oz. cans spicy chili beans
16 oz. pkg. frozen corn, thawed
15 oz. can tomato sauce
1-1/4 oz. pkg. taco seasoning mix
3 c. finely shredded cheddar jack cheese, divided
3 c. nacho-flavored tortilla chips, crushed and divided
Garnish: chopped tomatoes and green onions
Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn , tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes. Pour half of beef mixture into a lightly greased 13x9” baking pan. Top with 1-1/2 cups each of cheese and crushed chips, top with remaining beef mixture and remaining 1-1/2 cups each of cheese and chips. Bake uncovered at 350 degrees for 25 to 30 minutes, until bubbly and golden. Sprinkle with chopped tomatoes and green onion. Serves 8 to 10 | |
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Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn , tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes. Pour half of beef mixture into a lightly greased 13x9” baking pan. Top with 1-1/2 cups each of cheese and crushed chips, top with remaining beef mixture and remaining 1-1/2 cups each of cheese and chips. Bake uncovered at 350 degrees for 25 to 30 minutes, until bubbly and golden. Sprinkle with chopped tomatoes and green onion. Serves 8 to 10 |
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