Nacho-Cheese Enchilada Bake
Mexican Rice
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (1.25-oz) envelope taco seasoning mix
- 1 (10.5-oz) pkg nacho-cheese flavored tortilla chips, coarsely crushed
- 2 (10-oz) cans enchilada sauce
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 head iceberg lettuce, shredded
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 350°F. Cook beef and onion in a large skillet over medium heat 10 minutes or until beef is browned and crumbly; drain and return to skillet. Stir in beans and taco seasoning.
- Arrange half of chips in bottom of a lightly greased 13-x 9-inch baking dish. Top with half of beef mixture, 1 can enchilada sauce, and 1 cup cheese. Repeat layers.
- Bake 30 minutes or until hot and bubbly. Top with lettuce and sour cream.
Side Dish Ingredients
- 2 (6.4-oz) boxes Mexican-style rice mix
Side Dish Instructions
- Cook rice mix according to package directions.
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