KellyJean Gettelfinger
Sellersburg, IN
This recipe is fun because everyone can garnish their portion just the way they like! Try using nacho cheese tortilla chips or plain corn chips instead of chili cheese corn chips too.
2 lbs. ground beef
2 1-1/4 oz. pkgs. taco seasoning mix
1-1/3 c. water
6-oz. pkg. chili cheese corn chips
2 10-3/4 oz. cans Cheddar cheese soup
1 c. milk
16-oz. pkg. shredded mozzarella cheese, divided
Toppings: sour cream, shredded lettuce, halved cherry tomatoes, sliced black olives, sliced mushrooms
Brown beef in a large skillet over medium heat; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Spread corn chips evenly in a lightly greased 13"x9" baking pan. Spoon beef mixture over chips; set aside. In a saucepan over medium-low heat, stir soup and milk until smooth and heated through. Spoon soup mixture over beef mixture. Top with 3 cups cheese. Bake, uncovered, at 350 degrees for 10 to 15 minutes, until hot and bubbly. Remove from oven; top with remaining cheese. Garnish individual portions with desired toppings. Serves 6 to 8.
Cutting back? Try using a little less ground beef in tried & true recipes like Taco Hot Bake. Add a few more veggies and toppings...chances are good that no one will even notice!