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“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
With Johnsonville Italian Sausage.
Nutritional Facts 1-1/2 cups (calculated without optional ingredients) equals 827 calories, 55 g fat (24 g saturated fat), 158 mg cholesterol, 2,131 mg sodium, 41 g carbohydrate, 4 g fiber, 42 g protein.
Originally published as Nacho Cheese Beef Bake in Simple & Delicious September/October 2008, p55
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Reviewed on Oct. 18, 2011 by lesleigh5
Yum-o! What an interesting addition with the green olives! I added chopped onions and garlic powder when cooking the meat to give it some additional flavor. Also, I suggest using Campbell's Fiesta Nacho Cheese Soup and Ro-Tel diced tomatoes to add zest, or else it may be too bland for those who like a kick.-Lesleigh Baden
Reviewed on Sep. 20, 2011 by shelli1542
My family really enjoyed this recipe. It's a keeper!
Reviewed on Sep. 19, 2011 by howeavenue
My whole family loved this recipe! I used Campbells' Fiesta Nacho Cheese Soup, which has a little more flavor. Very satisfying!
Reviewed on Aug. 28, 2011 by Anniepants
Very good!! I used Original Rotel and it was spicy! Next time I plan to try mild. I might cut back on the olives (and I love them!) and also add a few cubes of Velveeta. The sour cream and tortilla chips on top are a must. Thanks for the great recipe!
Reviewed on Aug. 03, 2011 by Selene K
So delicious and a great way to stretch a dollar using only 1# of ground beef. I did substitute a few things, but I am sure the original recipe would be great. Subs were: used 1 can of Campbell's Fiesta Nacho Cheese Soup, Ro-Tel Original diced tomatoes & green chilis (10 oz. can). I sliced the olives and saw no reason to use the Ranch salad dressing. My husband used salsa, but I did not. Baked it in a 2 qt. casserole. I can well imagine the leftovers will be even better. Thanks Kendra. I'd say you are much better than "a pretty good cook". ;)
Reviewed on Jul. 31, 2011 by bulau
I followed the recipe as written. Everyone loved it!
Reviewed on Aug. 19, 2010 by deborah6944
This was delicious. I used 3 cups of uncooked egg noodles and fire roasted diced tomatoes and skipped the olives. Everyone loved it and am making it again real soon!
Reviewed on Jul. 14, 2010 by Brenda D
This was a good recipe. I did substitute Rotel tomatoes for the tomatoes and seperate green chilis because I was out of a can of green chilis. I wonder how it would be made with tuna for a zesty tuna noodle cassarole? May have to try it out one of these days. Thanks for sharing!
Reviewed on Jul. 13, 2010 by Cathy Bohren
Delicious! For anyone who's concerned with the fat or sodium, there are low fat, low sodium, higher fiber options for just about every ingredient listed, so you can easily adapt it to your particular dietary needs.
Reviewed on Jul. 12, 2010 by slosh29
I will never understand why people leave comments who did not try the recipe.If you do not like the ingredients or the numbers no comment is needed.Just move on to the light section.I myself will accept food advice from my nutritionist, not someone commenting on Taste of Home website.
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