Nacho Cheese Beef Bake
Prep. Time 25 minutes Bake Time 15 minutes
Yield: 4 Servings
2 cups uncooked egg noodles
1 pound ground beef
1 can (14.5 ounces) diced tomatoes
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained (optional)
1 can (4 ounces) chopped green chilies
1.5 cups (6 ounces) shredded cheddar cheese
2 cups crushed tortilla chips (optional)
1/3 cup prepared ranch dressing (optional)
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 tomatoes, soup, olives and chilies. (I add some chili powder to the beef as well for a little extra flavoring. Without some sort of seasoning its a bit bland. Pepper would do wonders too!) Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in noodles.
Transfer everything to a 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until heated through. Top with tortilla chips (optional), drizzle with salad dressing (optional). Serve with lettuce, sour cream and/or salsa if desired.
I usually put a spoonful of sour cream and some salsa right on top and mix it all in! Yum!