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Easy Nacho Bake
lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
package (1 oz) Old El Paso™ taco seasoning mix
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
can (15 oz) Progresso™ kidney beans, drained
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
cups tortilla chips
cup shredded Cheddar or Monterey Jack cheese (4 oz)
large tomato, chopped (1 cup)
cup shredded lettuce
cup sour cream
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.
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.
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.
Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
Pile it on! Olives, green onion, cilantro, corn and whatever's in your fridge!
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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