I have been making this for about 8 or 9 years. I have tried other Mexican/Taco casseroles, but this is always the one that I come back to. My family, and everyone I have made it for love it. I have changed a few things for our taste, but the basic recipe is the original. I use a little less crushed chips. I saute a couple of chopped jalapenos and 1/2 red onion in a little cooking oil before I brown the ground beef. I use hot salsa. I use a can of dark red kidney beans and a can of black beans. I use the blend of Kraft shredded Mexican cheese. I put the black olives in with the beans. Serve sour cream, guacamole, sliced green onions, chopped jalapenos, and chopped tomatoes as garnish for the dish so everyone can add to their liking. I think by cooking the beef/salsa mixture until the liquids from the salsa evaporate will cure the problem some have with the soggy chips. I also drain and rinse the beans. I have never had a problem with soggy chips. I use a 9x13 glass pyrex pan and put it on a rimmed cookie sheet for baking. This is a recipe that very easily adapts to personal tastes. Thank you the many good meals and compliments I have received from serving this dish.
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I have been making this for about 8 or 9 years. I have tried other Mexican/Taco casseroles,...