Nacho Cheese Beef Bake
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 4 servings.
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
Ingredients
-
2 cups uncooked egg noodles
-
1 pound ground beef
-
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 chiles
-
1-1/2 cups shredded cheddar cheese
-
2 cups crushed tortilla chips
-
1/3 cup prepared ranch salad dressing
-
Shredded lettuce, sour cream and/or salsa, optional
Directions
-
1.
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 chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
-
2.
Transfer to a greased 11x7-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.
Nutrition Facts
1-1/2 cups (calculated without optional toppings): 827 calories, 55g fat (24g saturated fat), 158mg cholesterol, 2131mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 42g protein.
© 2024 RDA Enthusiast Brands, LLC