Cheesy Nacho Bake

All the ooey- gooey good flavors everyone loves about the classic game- day snack come together in this one- dish salsa-beef chili bake

11⁄2 lbs. ground beef 1 onion, finely chopped 1 Tbs. chili powder

1⁄ tsp. salt 2 1 (16 oz.) jar salsa 1 (15.5 oz.) can dark kidney beans,

rinsed, drained 1 (15 oz.) can tomato sauce 1 (12 oz.) pkg. frozen corn, thawed 11⁄2 cups cooked rice 11⁄2 cups shredded sharp Cheddar

cheese 16 tortilla chips + additional

Heat oven to 375°F. Coat 2-qt. baking dish with cooking spray. Coat large nonstick skillet with cooking spray; heat over medium heat. Add beef, onion, chili powder and salt; cook 7– 8 min., until beef is no longer pink, stirring

occasionally. Add salsa, beans and tomato sauce. Bring to a boil; reduce heat to medium-low. Cover; cook 15 min. until flavors blend, adding corn during last 5 min. of cooking time.

Stir in rice; cook 1 min. or until heated through. Remove from heat; stir in 1⁄2 cup cheese. Transfer mixture to baking dish; sprinkle with remaining cheese. Insert 16 chips into filling. Bake 8–10 min., until hot and bubbly and lightly browned. If desired, serve with additional chips.

Servings: 8. Kitchen time: 40 min. Total time: 55 min.

Calories: 436 Protein: 27g Fat: 22g (10g. sat.) Chol.: 77mg Carbs.: 36g Sodium: 1,107mg Fiber: 7g Sugar: 7g