Type what you have

Ingredients

• ✓ nacho cheese-flavored tortilla chip
• creole seasoning
• chicken breast
• cream of mushroom soup
• tomato
• green chile pepper
• corn
• mexican cheese blend

Instructions

1. 1 Bring a saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
4. 4 Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
5. 5 Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

By jdavis1019

Ingredients

• ✓ nacho cheese-flavored tortilla chip
• ground beef
• water
• taco seasoning
• vegetable oil
• rice
• water
• salsa
• onion
• garlic
• green bell pepper
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
3. 3 Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover the skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture until well combined.
4. 4 Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
5. 5 Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

By booyachic

Ingredients

• ✓ nacho cheese-flavored tortilla chip
• sour cream
• salsa
• pepper jack cheese
• cheddar cheese
• flour tortilla
• cilantro
• salt
• taco seasoning mix
• ground beef
• green chili
• tomato
• garlic
• bell pepper
• yellow onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.
2. 2 Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell peppers, and garlic; cook, stirring often, until vegetables have softened, about 8 minutes. Stir in tomatoes and green chiles; cook, stirring often, until liquid has evaporated, about 2 minutes.
3. 3 Add ground beef, taco seasoning, and salt; cook, stirring often and using the back of the spoon to break apart the meat, until cooked through, about 8 minutes. Remove from heat, and stir in cilantro. Let stand at room temperature, uncovered, while preparing the tortillas.
4. 4 Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.
5. 5 Arrange the middle strips of the tortillas (the ones without the rounded edges) around the Bundt pan, slightly overlapping the pieces to create a fanning pattern and line the pan. Evenly sprinkle 1 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese on top of the tortillas. Top evenly with half of the ground beef mixture.
6. 6 Lay 1/3 of the tortillas with the rounded edges over the ground beef mixture to cover (they will overlap). Top with 1 cup of the pepper Jack cheese and nacho-cheese flavored chips.
7. 7 Lay another 1/3 of the tortillas with the rounded edges over the chips, and top with remaining ground beef mixture. Sprinkle with remaining 1 cup Cheddar cheese and 1/2 cup pepper Jack cheese. Use remaining tortillas with rounded edges to cover the cheese.
8. 8 Bake in the preheated oven until golden-brown and crispy, 40 to 45 minutes. Remove from oven, and let cool for 15 minutes. Working carefully, place a plate or serving platter on top of Bundt pan. Flip pan to invert the ring onto the plate.
9. 9 Slice and serve with salsa and sour cream. Recipe developed by Liv Dansky

By Bailey Fink