Crunchy-Crispy Taco Casserole

CRUNCHY-CRISPY TACO CASSEROLE
1 lb. lean ground beef
1 medium onion, finely chopped
1 pouch Ole El Paso roasted tomato Mexican cooking sauce
1 c. Ole El Paso Thick n’ Chunky salsa
2 c. shredded Mexican blend cheese
1 bag Green Giant roasted veggie tortilla chips, zesty cheddar
Shredded lettuce
Chopped tomatoes
Chopped green onions
Sliced jalapenos
Sour cream
Additional grated cheese
Additional salsa

1. Heat oven 375. Spray 13×9” baking dish with PAM.
2. In a large skillet, cook beef and onion over medium heat, stirring occasionally until meat is no longer pink.
3. Drain meat on paper towel.
4. Add meat back to skillet and add the cooking sauce and salsa. Simmer for 5 minutes.
5. Remove from heat.
6. Add 1 c. of cheese.
7. Crush chips in bag. Sprinkle half in baking dish.
8. Spoon half of meat mixture over chips.
9. Sprinkle remaining chips on top of beef.
10. Top with remaining beef mixture, then remaining cheese.
11. Bake 20-25 minutes or until cheese is bubbly.
12. Garnish with toppings that you desire and serve with additional salsa, etc.
    *The Green Giant roasted veggie tortilla chips are a new item and may be difficult to find at times. If so, just buy the tortilla chips and crush them. You can also use ground turkey instead of beef.