Easy Beef Nacho Casserole
YIELD 8 servings

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon chili powder
1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (4 ounces) chopped green chiles
1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Cubed avocado and sour cream

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.

In a bowl, combine soup and tomatoes. In a lightly greased 2-1/2-qt. baking dish, layer half each of the chips, beef mixture, soup mixture and cheeses. Repeat layers.

Microwave on medium high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with cubed avocado and sour cream.