{Nacho cheese beef bake}

Okay so this name is totally wrong for the dish. When I read this I think fatty, disgusting, Gonna have the runs when I'm done kind of meal. It's totally not that way. It was so yummy and healthier than it sounds.

Recipe and Image from Tasteofhome.com

2 cups uncooked egg noodles 
1 pound ground beef 
1 can (14-1/2 ounces) diced tomatoes, undrained 
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted 
1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained (I don't like these. I did not add them.)
1 can (4 ounces) chopped green chilies 
1-1/2 cups (6 ounces) shredded cheddar cheese 
 2 cups crushed tortilla chips 
1/3 cup prepared ranch salad dressing 
Shredded lettuce, sour cream and/or salsa, optional


Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired. Yield: 4 servings.

We always put a ton of lettuce and fresh tomatoes on top. We served it with fruit. Can totally serve 6.
Nacho Cheese Beef Bake Recip