CHEESY NACHO BAKE
Yields 6
1-1/2 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 pkg. (1-1/4 oz.) taco seasoning mix
1 cup sour cream, divided
1 pkg. (9 oz.) tortilla chips (8 cups)
1 pkg. (8 oz.) shredded Colby & Monterey Jack cheese
Brown meat; drain.  Add tomatoes, water and seasoning mix.  Cook, uncovered, 10 minutes, stirring occasionally.  Stir in 1 cup of the sour cream.  Place 1/2 of the chips in 13 x 9-in. baking dish; cover with 1/2 of the meat mixture and 1/2 of the cheese.  Repeat layers.  Bake at 350 for 20 minutes or until thoroughly heated.  Top with remaining sour cream, chopped tomato and green onion, if desired.

Variations:  Stir in 1-1/2 cups drained canned whole kernel corn into meat mixture. 
You can also use Taco cheese instead of the Colby/Monterey blend and you can add Rotel diced tomatoes with green chilies for that extra zest.  And you can also use the chips to scoop up the taco mix rather than baking them in the dish.
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