Baked Nacho Casserole

Hands On:20 | Total: 50 | Makes: 6 servings (about 1-1/2 cups each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 pound lean ground beef (93% lean)
• 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 cup light mayonnaise
• 1 cup Birds Eye® Sweet Kernel Corn
• 1 teaspoon chili powder
• 4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
• 1 cup shredded sharp Cheddar cheese
• 3 cups shredded lettuce
• 1/3 cup reduced fat sour cream
• 1/4 cup sliced ripe olives
• Chopped cilantro, optional

Directions

1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
2. Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn and chili powder to skillet; stir until combined.
3. Place half of meat mixture in prepared dish; top with half of the tortilla chips. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream and ripe olives. Garnish with cilantro, if desired.

Nutritional Information:

6 servings (about 1-1/2 cups each) Calories 497; Total Fat 29 g(Saturated Fat 9 g); Cholesterol 69 mg; Sodium 826 mg; Carbohydrate 39 g; (Dietary Fiber , Sugars 7 g); Protein 21 g; Percent Daily Values*: Vitamin A %; Vitamin C 39%; Calcium 20%; Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet.

Brought To You By ConAgra Foods(R)