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2 cups uncooked egg noodles
1 lb ground beef
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed nacho cheese soup, undiluted
1 jar (5 3/4 oz) sliced pimento-stuffed olives, drained
1 can (4 oz) chopped green chilies
1 1/2 cups shredded cheddar cheese
2 cups crunched tortilla chips
1/3 cup ranch salad dressing
Shredded lettuce, sour cream and/or salsa, optional
Cook noodles; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in noodles.
Transfer to a greased 11 X 7 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.
Serves 4.
