Nachos Casserole

Preheat the oven to 350 F. Spray a 13×9-inch baking dish with non-stick cooking spray. Set aside.

Combine the salsa and drained green chilies in a bowl. Set aside.

Combine the shredded cheddar and Colby jack cheeses in another bowl. Set aside.

In a large skillet, cook the ground beef and chopped onion over medium heat, stirring occasionally, until onions are tender and meat is browned. Drain off any excess fat. Add the minced garlic, olives, re-fried beans, half of the shredded cheese, half of the salsa/green chili mixture and the water.

If using a combination of crushed chips and cereal, combine the two in a large bowl. Spread half of the corn flakes (or the crumb mixture) in the bottom of the prepared pan.

Cover with the meat mixture. Top with remaining salsa/green chilies mixture. Sprinkle with the remaining corn flakes (or crumb mixture).

Bake at 350 F for 25-30 minutes or until the ingredients are thoroughly heated.

Sprinkle with the remaining shredded cheese. Return to the oven and bake at 350 F for 5-8 minutes or just until the cheese is melted. Remove from oven.

Let it sit for 10 minutes before serving. Garnish each serving, if desired, with chopped tomatoes, sour cream, chopped green onion and chopped cilantro. Makes 6-8 servings.

Adapted from an old Kellogg’s Corn Flakes recipe.