Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1
can (15 oz) Progresso™ kidney beans, drained
1
can (11 oz) whole kernel corn with red and green peppers, undrained
6
cups tortilla chips
1
cup shredded Cheddar or Monterey Jack cheese (4 oz)
1
large tomato, chopped (1 cup)
1
cup shredded lettuce
1/3
cup sour cream
Preparation
Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
