Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound lean (at least 80%) ground beef

  • 1

    can (16 ounce)Old El Paso® refried beans

  • 1

    jar (16 ounce)Old El Paso® Thick 'n Chunky salsa

  • 1

    package (1 ounce) Old El Paso® 40% less-sodium taco seasoning mix

  • cups coarsely broken tortilla chips

  • ½

    medium green bell pepper, chopped (¾ cup)

  • 4

    medium green onions, sliced (¼ cup)

  • 2

    medium tomatoes, chopped (1½ cups)

  • 1

    cup shredded cheddar or Monterey Jack cheese (4 ounces)

  • ¼

    cup sliced ripe olives

  • 1

    cup shredded lettuce


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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