Fiesta de Mexico
1/2 bag corn tortilla chips, crushed
1 pound lean ground beef
1 can ranch style beans, undrained (or use chili beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped
Preheat oven to 350° F. Brown ground beef and onion in a skillet.
Drain fat. In a separate bowl, combine soups and chili powder, blend
well. In an oven-proof Dutch oven, make layers in the following order;
Crushed chips, corn, beef with onion, tomatoes, beans, and soup mixture.
Bake covered, in oven for 45 minutes. Remove and top with cheese. Place
back in oven without lid, and bake for 5 additional minutes, or until
cheese is completely melted. Serve topped with sour cream and taco
sauce, if desired. Can also be served with rice. Note: This can also be
made in a crock pot. Spray crock with non-stick spray. Make layers as
above. Cook on HIGH for 3 hours. Top with cheese for the last 15
minutes. You can also substitute Cream of Mushroom for one of the cans
of soup above.