Easy Nacho Bake

Have a flavor fiesta for dinner tonight, ready in just 30 minutes!

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1
can (15 oz) Progresso™ kidney beans, drained
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
6
cups tortilla chips
1
cup shredded Cheddar or Monterey Jack cheese (4 oz)
1
large tomato, chopped (1 cup)
1
cup shredded lettuce
1/3
cup sour cream

  • 1 Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
  • 3 Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
  • 4 Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.

Expert Tips

Pile it on! Olives, green onion, cilantro, corn and whatever's in your fridge!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
75mg
75%;
Sodium
1590mg
1590%;
Total Carbohydrate
60g
60%
(Dietary Fiber
8g
8%
  Sugars
9g
9%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
20%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.