1 can (15 to 16 oz.) spicy chili beans in sauce, undrained
1 cup Prepared Salsa
¼ cup diced green chili
¼ cup green onions, chopped
½ cup medium tomato, chopped
2 1/2 cups coarsely broken yellow corn tortilla chips
1 1/2 cup shredded Cheddar or Monterey Jack cheese (4 oz.)
Garnishes: ½ cup WF Guacamole, ½ cup Mexican crema, ¼ cup fresh cilantro leaves
LET'S GET COOKING!
Heat oven to 350°F. Spray a 9” x 13” baking pan with oil. In a 10-inch skillet over medium high heat, brown the beef with chopped onions. Add taco seasoning, stir and cook until nicely browned, about 8 to 10 minutes. Drain. Stir in beans, green chiles and prepared salsa. Heat to boiling, stirring occasionally.
Place 1/2 of the broken chips in the bottom of the prepared baking dish. Pour in 1/2 of the ground beef mixture, then sprinkle 1/2 of the Cheddar cheese over top. Repeat the three layers, ending with cheese topping.
Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.
Serve with a dollop of guacamole, crema, chopped tomato and sprinkle some fresh cilantro leaves on top.
USDA recommends cooking ground meats to a minimum internal temperature of 160°F.