Southwest Nacho Casserole

Everyone will love this casserole with favourite Mexican flavours and crunchy tortilla chips for dipping. ...MORE + LESS -

2 lb (1 kg) lean ground beef

1 cup (250 mL) water

2 pouches Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix

1 can (127 mL) Old El Paso* Chopped Green Chilies

2 cans (14 oz/398 mL each) Old El Paso* Refried Beans

2 cups (500 mL) shredded reduced-fat Cheddar cheese

1 cup (250 mL) chopped tomato (1 large)

1/2 cup (125 mL) chopped green onions (about 8 medium)

1/4 cup (50 mL) sliced ripe olives

1 bag (300 g) yellow corn tortilla chips extra thick if possible)

Sour cream, if desired

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1

Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2

Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
3

Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4

Bake 30 to 40 minutes or until bubbly around edges.
5

Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.