Ingredients
2 cups uncooked egg noodles1 pound ground beef1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained1 can (4 ounces) chopped green chiles1-1/2 cups shredded cheddar cheese2 cups crushed tortilla chips1/3 cup prepared ranch salad dressingShredded lettuce, sour cream and/or salsa, optional
Preparation
Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired.
