Cooking Thursday

I tried a new recipe a few weeks ago.  If you like Nacho's you will like this!  This was quick to prepare and we both really like it.
This was supposed to be a freezer recipe, but the chips get soft when frozen, so we are sticking to just making it and eating it!

Oven Baked Nacho Hot Dish
1 pound lean ground beef
1 (15-oz) can Bush's chili beans
1 (10-12 oz) bag tortilla chips, crushed (I didn't use the whole bag)
1 (10-oz) can Rotel diced tomatoes & green chiles, undrained 
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 (1-oz) package taco seasoning
1 (10.75-oz) can cream of chicken soup
1/4 cup water
sour cream and salsa for serving

* I used the original style Rotel and it was pretty spicy, which we were ok with, but if you don't like hot food, you may want to try the mild version.

Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.