Wednesday, December 7, 2011

Nacho Cheese Beef Bake

As I was making supper this night my mind kept wandering to the thought of "this is really just a homemade version of hamburger helper".... It was super easy to make and I prepared it ahead of time so that all I had to do was throw it in the oven when we got home. I loved the crunch of the chips on top that gave it a little more texture. It was gone quickly and everyone enjoyed it. That's what I call a great meal!

Nacho Cheese Beef Bake
(recipe found in Taste of Home)

2 cups uncooked egg noodles
1 pound ground beef
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 jar (5 3/4 ounces) sliced pimiento stuffed olives, drained
1 can (4 ounces) green chilies
1 1/2 cups shredded cheddar cheese
2 cups crushed tortilla chips
1/3 cup prepared ranch salad dressing
shredded lettuce, sour cream and/or salsa, optional

Cook noodles according to package directions; drain. meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.

Transfer to a greased 11x7" baking dish. Sprinkle with cheese. Bake at 350 for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired.

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