Cheesy Fiesta Beef Casserole Recipe photo by Taste of Home
Cheesy Fiesta Beef Casserole
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 8 servings.
Over the years I’ve tweaked this recipe to end up with a delicious, quick weeknight meal. Feel free to spice it up with jalapenos if you prefer a little heat. —Joan Hallford, North Richland Hills, Texas
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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1 can (15 ounces) black beans, rinsed and drained
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1 cup picante sauce
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1/2 teaspoon chili powder
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1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 can (4 ounces) chopped green chiles
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1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
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1 cup shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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Optional: Cubed avocado and sour cream
Directions
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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.
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2.
In a bowl, combine soup and tomatoes. In a lightly greased 2-1/2-qt. baking dish, layer half each of the chips, beef mixture, soup mixture and cheeses. Repeat layers.
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3.
Microwave on medium high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with cubed avocado and sour cream.
Nutrition Facts
1-1/4 cups: 477 calories, 26g fat (9g saturated fat), 63mg cholesterol, 1119mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 23g protein.
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