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Beef and Bean Taco Casserole Recipe from

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Rate this recipe 4.5/5 (27 Votes)

Ingredients

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

Details

Preparation

Step 1

1. Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 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 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.Tip:
This is an easy recipe to take and bake. Just save the toppings to take and serve with the hot casserole. In place of the cheddar cheese, try using a taco-flavored cheese.

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