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Ingredients
1 Pound lean ground beef
1 Cup onion, chopped
1 Can Campbell's Fiesta Chili Beef soup
1 (15 oz) Can refried beans
1 (10 oz) Bag tortilla chips, not flavored, crushed
1 Cups cheddar cheese, shredded
1 Cup Monterey Jack cheesed, shredded
2 Cups sour cream
2 Cups lettuce, shredded
1 Cup fresh tomatoes, chopped
1/4 Cup sliced pickled jalapenos, drained
1 Large ripe avocado, peeled, pitted, diced & tossed with 1 teaspoon fresh lemon juice
1/2 Cup fresh cilantro leaves, chopped
Instructions
Preheat oven to 350�F. Coat a 13 x 9" baking dish with nonstick cooking spray.
In a large skillet, over high heat, brown the ground beef, draining off the fat as it accumulates in the pan. Add the onion and cook, stirring, until softened, about 3 to 4 minutes. Add the soup, stirring to combine. Set the mixture aside.
Spread the refried beans in the bottom of the prepared baking dish. Sprinkle with half the crushed tortilla chips. Top with the beef mixture, layer with the remaining tortilla chips and sprinkle with the grated cheese.
Bake the casserole until the cheese is bubbling, about 20 to 30 minutes.