Beef and Bean Taco Casserole

(from nmgresearch’s recipe box)

Source: Betty Crocker

Prep time: 20 minutes
Cook time: 30 minutes
Serves 5 people

Categories: CASSEROLES

Ingredients

  • 1 lb lean ground beef (at least 80%)
  • 1 can Old El Paso refried beans (16 oz)
  • 1 jar Old El Paso Thick 'n Chunky salsa (16 oz)
  • 1 package Old El Paso 40% less-sodium taco seasoning mix (1 oz)
  • 2 1/2 cups coarsely broken tortilla chips
  • 1/2 medium green bell pepper, chopped (3/4 cup)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
  • 1/4 cup sliced ripe olives
  • 1 cup shredded lettuce

Directions

  1. Heat oven to 350. In 12-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

  2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

  3. Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomatoes and remaining 1/2 cup tortilla chips.

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