Kraft Recipe Makers Verde Nacho Casserole

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in Verde Salsa; cook 2 to 3 min. or until heated through, stirring occasionally.
• Spread chips onto bottom of 13x9-inch baking dish sprayed with cooking spray dish; top with layers of beans, meat mixture, cheese and olives.
• Bake 15 to 20 min. or until cheese is melted and casserole is heated through.
• Mix dressing and Thick & Chunky Salsa until blended; drizzle over casserole. Top with peppers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
• Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
• Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

Steps:

• 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.