Hot Layered Taco Dip
1 pound ground beef
1 jar (16 ounces) salsa
1 can (about 15 ounces) refried beans
1 cup shredded Cheddar cheese (about 4 ounces)
Heat the oven to 350°F.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the picante sauce and cook until the mixture is hot and bubbling.
Spread the beans on the bottom of a 2-quart shallow baking dish. Top with the beef mixture and sprinkle with the cheese.
Bake for 10 minutes or until the cheese is melted. Top with the tomatoes and lettuce. Serve with the tortilla chips.