This is a family favorite here. For me, it is easier and less messy than tacos.
Southwest Nacho Casserole
2 lb lean ground beef
1 cup water
2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chilies
2 cans (16 oz each) Old El Paso® fat-free re-fried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
1 . Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2 . Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chilies.
3 . Spread re-fried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4 . Bake 30 to 40 minutes or until bubbly around edges.
5 . Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.