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1 pound ground chicken or turkey
1 (15-ounce) can spicy chili beans in sauce, undrained
1 cup salsa
2 cups coarsely broken tortilla chips
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded cheddar cheese or Monterey Jack Cheese (4 ounces)
Tortilla chip, if desired
Shredded lettuce, if desired
Salsa, if desired


1. Heat oven to 350°. Cook chicken in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasion-ally, until no longer pink; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2. Place broken tortilla chips in ungreased 2-quart casserole. Top with chicken mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Lighter Fiesta Taco Casserole: For 13 grams of fat and 345 calories per serving, use ground turkey breast and reduced-fat sour cream and Cheddar cheese.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.