Ingredients
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 (10–12 ounce) bag tortilla chips, crushed (you may not need the whole bag)
- 1 can Ro-Tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- Sour cream and salsa, for serving
Directions
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the ground beef with chopped onion over medium heat. Drain any excess fat.
- Add taco seasoning, Ro-Tel tomatoes, Ranch Style beans, cream of chicken soup, and water. Stir until well combined.
- In a greased 9×13-inch baking dish, layer half of the crushed tortilla chips, half of the meat mixture, and half of the shredded cheese.
- Repeat layers, ending with cheese on top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Serve warm with sour cream and salsa on the side.
Tips
- Substitute ground turkey or chicken for a lighter version.
- Add sliced jalapeños or black olives for extra flavor.
- Leftovers reheat beautifully and make a great next-day lunch
