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Tasty Taco Bake

If you can open a can, you can make this flavorful, layered entree. Then celebrate Mother’s Day in southwestern style! Hearty and handy, this dish is one simple but surefire family pleaser. —June Karres, Grawn, Michigan
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups crushed nacho tortilla chips, divided
  • 1 can (15 ounces) chili with beans
  • 1 can (4 ounces) chopped green chilies
  • 1 can (3.8 ounces) sliced ripe olives, drained, divided
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 green onions, thinly sliced
  • 1 cup shredded lettuce

Directions

  • Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives.
  • Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Top with lettuce.

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