Tex-Mex Bake

$Tex-Mex Bake$ Photographed on Fiesta Dinnerware

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 (substitute a chopped poblano pepper for the green bell pepper, for instance), 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, 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. 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: 35 minutes; Total time: 50 minutes