Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings.
Ingredients
- 1
- lb ground beef sirloin
- 1
- package (8 oz) refrigerated prechopped onion
- 1
- package (8 oz) refrigerated prechopped tricolor bell pepper mix
- 1
- jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa
- 1
- can (2 1/4 oz) sliced ripe olives, drained
- 3
- cups shredded pepper Jack cheese (12 oz)
- 1
- bag (11 oz) tortilla chips
- 1/2
- cup unsalted butter, melted, cooled
- 2
- cups shredded iceberg lettuce
- 1
- cup diced tomatoes
- 1/4
- cup sliced green onions (4 medium)
- Sour cream, if desired
Directions
- 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
- 2 Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- 3 Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
- 4 Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.
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