1 lb. ground chuck
1 can seasoned black beans beans, or chili beans, undrained
10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 c. shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 c. water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat, rinse & drain. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Spray a 9×13 dish. Place a layer of crushed tortilla chips on the bottom, add 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. Allow to set for 5-10 minutes before serving. Serve with sour cream and salsa.
1 can seasoned black beans beans, or chili beans, undrained
10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 c. shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 c. water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat, rinse & drain. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Spray a 9×13 dish. Place a layer of crushed tortilla chips on the bottom, add 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. Allow to set for 5-10 minutes before serving. Serve with sour cream and salsa.
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