Nacho Chip Casserole

SUBMITTED BY: Kathy PHOTO BY: JustLearning86

"A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound ground beef
salt to taste
ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) bag nacho-flavor tortilla chips
6 ounces processed cheese food, sliced

READ REVIEWS (38)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

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REVIEWS

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Reviewed on May 24, 2007 by two2luv

FOUR STARS with slight modifications! I added taco seasoning to the beef before miking with soup and tomatoes. I then layered the crushed chips, 1/2 of beef mixture, black beans, 1/2 shredded cheese, beef mixture, crushed chips and remainder of cheese. Sort of like a nacho lasagna. After baking, I topped with shredded lettuce and sliced olives. It was a BIG HIT!

4 users found this review helpful

Reviewed on Mar. 8, 2006 by Amber

this is a very good recipe, but i would get rid off the processed cheese slices and put shredded mexican blend cheese, also if you don't want it very bland, add some chili powder

4 users found this review helpful

Reviewed on Aug. 11, 2004 by LINDA MCLEAN

With a couple of minor changes and additions, this turned out to be really great. First of all, while I was browning my ground turkey, I placed the tortilla chips in the oven to brown and crisp them up. To my meat mixture I added onion and garlic powders, chile powder and some cumin. I don't do processed anything, so I used grated Vermont Cheddar instead. It was almost like having nachos but a lot easier. We all loved this Kathy and my mexican food lovers thank you!

4 users found this review helpful

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