1 lb extra-lean (at least 90%) ground beef
1 can (15 to 16 oz) reduced-sodium spicy chili beans in sauce, undrained
1/2 cup chunky-style salsa
1/2 cup water
1 cup coarsely broken baked tortilla chips
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup shredded reduced-fat sharp Cheddar or Monterey Jack cheese (2 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional chunky-style salsa, if desired
1. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, 1/2 cup salsa and water. Heat to boiling, stirring occasionally.
2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
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