Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup sour cream
- 2 cups crushed tortilla chips (plain or nacho cheese flavor)
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Brown ground beef in a skillet over medium heat. Drain off any excess grease.
- Step 2: Stir in taco seasoning and follow packet directions, usually adding water and simmering for a few minutes until thickened.
- Step 3: In a large bowl, combine the cooked ground beef mixture, cream of mushroom soup, diced tomatoes and green chilies, and sour cream. Mix well.
- Step 4: Spread half of the crushed tortilla chips in the bottom of a 9×13 inch baking dish. Pour the ground beef mixture over the chips.
- Step 5: Sprinkle the remaining crushed tortilla chips and shredded cheddar cheese over the top.
- Step 6: Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped green onions before serving, if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, but the chips will soften over time.
- For best results, reheat individual portions in the microwave or oven until heated through, adding a sprinkle of fresh cheese if desired.
- Serve this casserole with a dollop of guacamole and a side of your favorite hot sauce to kick up the flavor!
- To prevent a soggy bottom layer, lightly toast the first layer of tortilla chips in the oven for a few minutes before adding the beef mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American