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Preheat oven to 350 degrees.
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In a medium saucepan combine cream of chicken soup, ranch style beans, and Rotel. Mix until blended and heated through.
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In a large skillet over medium high heat add the butter or EVOO until warm. Then add in the chopped onion, bell pepper, and garlic. Cook until onion becomes soft and transparent.
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Add in ground beef and brown.
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In a 9×13 casserole (I recommend lining the dish with foil) prepared with cooking spray, put down a layer of crushed tortilla chips, then a layer of ground beef then a layer of the sauce, next half of the cheddar cheese. Repeat layers then top off with shredded cheese.
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Bake for 20-30 minutes, or until bubbly.
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Serving suggestions top with: sour cream, salsa, or jalapeños