- 1 lb. 85% ground beef
- 1 small onion, chopped
- 1 15 oz. can red kidney beans
- 1 10 oz. can Rotel tomatoes (or any brand chopped tomatoes)
- 1 can cream of chicken soup (can use cream of mushroom if you prefer)
- 1/2 cup water
- 1 cup shredded Mexican blend cheese (or Cheddar)
- tortilla chips, crushed (but not too fine)
- 1 packet taco seasoning
-
Mix your ground beef and onion in a skillet and cook until the meat is browned all the way through. Drain any excess grease.
-
Add one can of semi-drained red kidney beans to the cooked meat/onion mixture. I just poured off the top liquid. Add a can of Rotel tomatoes (or chopped tomatoes). Mix together.
-
Add your taco seasoning packet and cream of chicken soup (can use cream of mushroom if you prefer). Add your 1/2 cup of water and stir together.
-
Simmer 5-10 minutes, until everything is combined and starts to thicken.
-
Spray a 9x11 pan with cooking spray.
-
Put crushed taco chips on the bottom.
-
Add half of your meat mixture and top with half of your shredded cheese.
-
Repeat layers (chips, meat, cheese).
-
Cover with foil and cook in the oven at 325 degrees for 30 minutes or so, until top is bubbly.
-
You can top individual servings with sour cream and whatever else you like, such as more crushed chips or green onion tops.