Quick And Easy Cooking

 (Photo Courtesy of Taste of Home)

This is a recipe that is great to serve on a hot day.  There is something about the lettuce on top that makes me think of summer.  I think it is because when we are camping with our family, we serve taco salads quite often.  You don’t have to wait for summer to have it though.

This recipe is great because if you are like me, you have most of the ingredients in your home.  The only things I am missing right now are the shredded lettuce and the tortilla chips.  If I had those items, I would be fixing this for dinner tonight.  It is a really good dish!

Tasty Taco Bake

Recipe Source: Taste of Home

Ingredients:

• 1-1/2 cups crushed nacho tortilla chips, divided
• 1 can (15 ounces) chili with beans
• 1 can (4 ounces) chopped green chilies
• 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

Directions:

Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives.

Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Spread sour cream over the top.  Top with lettuce. Yield: 4 servings.