This Friday Night Nacho Bake turned out so great and it was even good the next day heated up. We added a little lettuce and sour cream and had for lunch. It was pretty quick to make also. Our family really enjoyed it. I found it on the www.bettycrocker.com site.
1 lb. ground beef sirloin
1 package (8 oz) refrigerated prechopped onions
1 jar (8 oz) refrigerated tricolor bell pepper mix
1 jar ( 16 oz) Old El Paso Thick'nChunkly mild salsa
1 can (2 1/4oz) sliced olives, drained
3 cups shredded pepper jack cheese (12 oz)
1 bag (11 oz) tortilla chips
1/2 cup unsalted butter, melted, cooled a little
2 cups shredded iceburg lettuce
1 cup diced tomatoes
1/4 cup sliced green onions (4 medium)
sour cream if desired
Heat oven to 375 degrees, cook beef over medium heat for 5-7 minutes until thoroughly cooked. Add onion and peppers and cook about another 5 minutes stirring occasionally.
Add salsa, olives and 1 1/2 cup of the cheese to beef mixture; and stir gently to combine. Spoon into ungreased 13x9-inch glass baking dish.
Crush tortillas in the bag until very small pieces and add melted butter and shake up till well blended. Then sprinkle over meat mixture. Top with remaining cheese.
Bake uncovered 25 to 30 minutes or until thoroughly heated. Let it stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.