Taco Casserole

Taco Casserole

Notes: This was really good! Brandon really liked it. I think next time I wouldn't even bother baking it. The chips on the bottom just got chewy instead of crunchy, so next time, I would just heat it up on the stove and put it over chips. I left out the tomato and cheese to please our picky-ness. I would maybe drain half of the beans (we used red beans) if I don't bake it.

1 lb. ground beef
1 can. chili beans in sauce, undrained
1 8oz. tomato sauce
2 tbsp Old El Paso taco sauce, picante sauce or salsa
2 to 4 tsp. chili powder
1 tsp. garlic powder
2 c. coarsely broken tortilla chips
8 medium green onions, sliced (1/2 c.)
1 medium tomato, chopped (3/4 c.)
1 c. shredded cheddar or monterey jack cheese

Heat oven to 350. In a 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Reduce heat to medium. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally.

In ungreased 1 1/2 quart casserole, place tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired.

Bake 25 to 30 minutes.