Chili Bean Taco Casserole

Prep: 15 minutes      Bake: 30 minutes

My Chili Bean Taco Casserole is a quick and easy one dish kind of meal that can be served on those nights when you just don’t have enough time or thought to put into a meal.

Ingredients

1 pound of ground beef

1 can (about 15 ounces) of chili beans in sauce, undrained

1 can (about 8 ounces) tomato sauce- or salsa is an option

2-4 teaspoons of chili powder

1 teaspoon of garlic powder- or a little garlic salt

2 cups of coarsely broken tortilla chips- the ones at the bottom of the bag are great!

1 cup sour cream

½ cup (or to your liking) of chopped green onions

1 cup of cherry tomatoes cut in half

1 cup of your favorite cheese – I used Monterey Jack

** If you are looking for a healthy twist use fat-free or reduced-fat sour cream and baked not fried tortilla chips. This will save you both calories and fat without compromising tastiness.

The process:

Heat the oven to 350*

1. In a casserole pan, line the bottom with the coarsely chopped tortilla chips as shown below.

2. Cook beef in about a 10 inch skillet over medium heat 8-10 minutes. Stirring occasionally until brown and then drain the grease. Stir in beans, tomato sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally. This is what it should look like.

3. After all those yummy ingredients come together, pour the beef mixture on top of the chips inside of the casserole dish. Spread the sour cream on top of the beef mixture and then sprinkle the green onions, tomatoes, and cheese on top like so…

4. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around the edges of the casserole for the final touch! And let dinner be served!

Tonights tasty treat: My famous homemade Chicken Taquitos with a bonus recipe for homemade Spanish Rice.