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Fiesta Casserole
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| 1 pound lean ground beef |
| 1 (15 ounce) can spicy chili beans (15 to 16 ounces) -- undrained 1 cup salsa |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon cumin |
| salt and pepper to taste |
| 2 cups coarsely broken tortilla chips |
| 1/2 cup reduced-fat sour cream |
| 4 medium green onions -- sliced (1/2 cup) |
| 1 medium tomato -- chopped (3/4 cup) |
| 1/2 cup shredded Cheddar or Monterey Jack cheese |
| Tortilla chips -- if desired |
| Shredded lettuce -- if desired |
| Salsa -- if desired |
| Cilantro -- chopped |
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Heat oven to 350 degrees. In a skillet over medium heat, cook beef 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, salsa, garlic powder, cumin and salt and pepper to taste. Heat to boiling, stirring occasionally. Place broken tortilla chips in an ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa and chopped cilantro.
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