Nacho Casserole

• 1 lb lean ground beef
• 1 tablespoon taco seasoning mix (from a 1.25-oz envelope)
• 1/3 cup French dressing (sweet-spicy)
• 10 3/4 ounces Fiesta nacho cheese soup (condensed can)
• 14 1/2 ounces Mexican-style tomatoes, undrained
• 15 ounces pinto beans (canned, drained and rinsed)
• 1 1/2 cups cheddar cheese, shredded
• 4 cups tortilla chips (nacho flavored, coarsely crushed)
• 1 cup lettuce, shredded
• 3 1/4 ounces black olives (canned and drained) (optional)
• 2 green onions, diced

1. Preheat oven to 375 degrees F.
2. In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
3. Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
4. Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.

lean ground beef, taco seasoning mix, tomatoes, pinto beans, cheddar cheese, tortilla chips, black olives, green onions

Taken from www.food.com/recipe/nacho-casserole-298822 (may not work)