1 1/2 pounds ground beef
1 can condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 (16 ounce) jar salsa
1 1/2 cups (6 ounces) shredded Cheddar cheese

In a skillet cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1 1/2 cups of the tortilla chips in a greased shallow 2 1/2-quart baking dish. Top with beef mixture, salsa and cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly.

Sprinkle with the remaining tortilla chips. Bake 3 minutes longer or until chips are lightly toasted.

Serves 6.