Sunday, April 3, 2011

Tasty Taco Bake

A co-worker found this in a Cooking with Kids type thing I think and her family loved it.  So we Chicketarian-ed it and enjoyed.

The original recipe

1-1/2 cups crushed nacho tortilla chips
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilis
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4 1/2 ounces ) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

Spread 1 cup chips in ungreased 8-in square baking dish.  In small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips.  Spread sour cream over the top.  Sprinkle with cheese, mushrooms, onions and remaining chips and olives.

Bake uncovered at 375 for 10-15 or until heated through and cheese is melted. Top with lettuce.  Serves 4

I have high hopes for the leftovers!  I cooked and shredded some chicken to mix in with my chili beans and vetoed the olives, mushrooms, and onions for this batch.  Next time instead of the shredded cheese I am going to make my queso dip and pour that over the top.