#2430 - Scratch Taco Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 1.25oz. envelope taco seasoning mix
3/4 cup water
1 - 16oz. can pinto beans (drained)
1 - 8oz. jar taco sauce
4 cups crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any fat. Add taco seasoning mix and water to the meat--stir/simmer uncovered for 20 minutes. In a bowl add drained pinto beans and taco sauce--stir. Grease a square baking dish with Pam. Layer 1/2 of the bean mixture on the bottom of the dish. Layer 1/2 of the meat mixture over the bean mixture. Spread 2 cups of crushed tortilla chips over the meat mixture. Spread 1 cup of the shredded cheese over the crushed tortilla chips. Spread the rest of the bean mixture over the tortilla chips. Spread the rest of the meat mixture over the top. Bake at 400 degrees for 25 minutes, remove from oven, sprinkle the rest of the crushed tortilla chips over the top and sprinkle the rest of the shredded cheese over the tortilla chips. Return to oven and bake until the cheese on top is melted.