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Tex-Mex Bake

Here's an easy dish that's as much at home on a weeknight supper table as it is for a casual buffet. Double this recipe and bake it in a 9x13-inch dish, and you'll have enough for a hungry bunch of football fans. This recipe also lends itself to variation (choose either green bell pepper or mild poblano, or jalapeño if you prefer more heat), so it's perfect for those cooks who like to play with their food.
  • 2 cups crushed corn chips
  • 1 large egg, beaten
  • 2 tablespoons water
  • 1 envelope Lipton Onion Soup Mix
  • 1 pound lean ground beef (at least 85% lean)
  • 4-ounce can chopped green chiles, drained
  • 1 cup grated Monterey Jack cheese, divided
  • 1 cup tomato sauce
  • 1 medium green bell pepper or large seeded poblano, chopped
Preheat oven to 350°F.

Combine corn chips, egg, and water; press into 9-inch pie plate or casserole dish. Bake for 10 minutes.

Meanwhile, in a large bowl, combine the soup mix, ground beef, chiles, and 1/2 cup of the cheese. Evenly spread the mixture in the prepared crust. Top with tomato sauce, then the chopped green pepper or poblano. Bake at 350°F for 30 minutes.

Top with the remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. Makes about 6 servings.

Prep time: 15 minutes; Cooking time: 40 minutes; Total time: 55 minutes

Recipe editor

Note: We used lightly salted corn tortilla chips for the shell, as opposed to Fritos.
Kitchen tools you'll need: Bakers, Graters, Mixing Bowls, Pie Bakers
Tex-Mex Recipes
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