From: Pillsbury Casseroles
1 pound of lean ground beef
1 Tablespoon of taco seasoning mix
1/3 cup of sweet-spicy French dressing
1 can condensed fiesta nacho cheese soup
1 can of Mexican-style diced tomatoes, undrained
1 can of pinto beans, drained, rinsed
1.5 cups shredded Cheddar cheese
4 cups of nacho-flavored tortilla chips (3 cups coarsely crushed)
1 cup shredded lettuce
1 can of sliced ripe olives, drained, if desired
1 - Heat oven to 375F. In 10 inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
2 - Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over top. Cut 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
3 - Bake 30 minutes. Uncover dish; bake 8 to 10 minutes longer or until edges are bubbly. Top with chips, lettuce and olives before serving.
Miranda's Mix Ups: I did just what it said but I couldn't find the pinto beans so I used beans in tomato sauce instead. Then it had TOO much liquid in it... so instead it was more of a soup than a casserole. But SO yummy!