Nacho Casserole - cooking recipe

Ingredients

1 lb lean ground beef
1 tablespoon taco seasoning mix (from a 1.25-oz envelope)
1/3 cup French dressing (sweet-spicy)
10 3/4 ounces Fiesta nacho cheese soup (condensed can)
14 1/2 ounces Mexican-style tomatoes, undrained
15 ounces pinto beans (canned, drained and rinsed)
1 1/2 cups cheddar cheese, shredded
4 cups tortilla chips (nacho flavored, coarsely crushed)
1 cup lettuce, shredded
3 1/4 ounces black olives (canned and drained) (optional)
2 green onions, diced

Preparation

Preheat oven to 375 degrees F.
In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.