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Nacho Cheese Beef Bake

Nacho Cheese Beef Bake
“My daughter came up with this recipe when she was visiting her fiancé's family. Her future father-in-law thought she was a pretty good cook after sampling it!” -Kendra McIntyre - Webster, South Dakota
4 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 2 cups uncooked egg noodles
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained
  • 1 can (4 ounces) chopped green chilies
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 cups crushed tortilla chips
  • 1/3 cup prepared ranch salad dressing
  • Shredded lettuce, sour cream and/or salsa, optional

Directions

  • Cook noodles according to package directions; drain. Meanwhile, in a
  • large saucepan, cook beef over medium heat until no longer pink;
  • drain. Stir in the tomatoes, soup, olives and chilies. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in
  • noodles.
  • Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with
  • cheese. Bake at 350° for 15-20 minutes or until heated through.
  • Top with tortilla chips; drizzle with salad dressing. Serve with
  • lettuce, sour cream and/or salsa if desired. Yield: 4 servings.
Nutrition Facts: 1-1/2 cups (calculated without optional ingredients) equals 827 calories,
© Taste of Home 2011 Tasteofhome Logo

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Nacho Cheese Beef Bake (continued)

Nutrition Facts: 55 g fat (24 g saturated fat), 158 mg cholesterol, 2,131 mg sodium, 41 g carbohydrate, 4 g fiber, 42 g protein.
© Taste of Home 2011 Tasteofhome Logo