Cheesy Fiesta Beef Casserole

Dinner

Over the years I’ve tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat.

Average Rating: 4.75

TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 8 servings.

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon chili powder
1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (4 ounces) chopped green chiles
1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Cubed avocado and sour cream

1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.
2. In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers.
3. Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.