Sandra Lee semi-homemade

Ingredients

• 11⁄2  pounds lean ground beef 

• 2  cans (10.75 ounces each) condensed tomato soup, Campbell’s® 

• 1  bag (14-ounce) frozen corn with black beans, Birds Eye® 

• 1  can (10-ounce) diced tomatoes with chiles, Ro-Tel® 

• 1⁄2  cup frozen chopped onions, Ore-Ida® 

• 1  packet (1.12-ounce) fajita seasoning mix, McCormick® 

• 2  cups shredded Mexican-cheese blend 

• 1  bag (9-ounce) tortilla chips, crushed 

• Chopped fresh cilantro

Directions

1. Preheat oven to 375°F. In a large ovenproof skillet, brown beef over medium-high heat; drain. Stir in soup, corn blend, tomatoes, onions, and fajita seasoning. Bring to a boil; remove from heat. Spread cheese over meat mixture and top with crushed tortilla chips.

2. Bake in preheated oven for 15 to 20 minutes or until bubbling and golden brown. Garnish with chopped cilantro.