My family loves Mexican food, so I devised this simple satisfying casserole that gets its spark from salsa. We like it so much that there are rarely any leftovers.
—KIM OSBURN LIGONIER, IN
PREP: 10 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds ground beef
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 jar (16 ounces) salsa
1 1/2 cups (6 ounces) shredded cheddar cheese
1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup.
2. Sprinkle 1 1/2 cups tortilla chips in a greased shallow 2 1/2-qt. baking dish. Top with the beef mixture, salsa and cheese.
3. Bake, uncovered, 25-30 minutes or until bubbly. Sprinkle with remaining chips. Bake 3 minutes longer or until chips are lightly toasted.