- 20 mins
- 50 mins
Ingredients
- 1 pound
- lean (at least 80%) ground beef
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- On Sale
- 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
- 2 1/2 cups
- coarsely broken tortilla chips
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- 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)
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- 1 cup
- shredded cheddar or Monterey Jack cheese (4 ounces)
- 1/4 cup
- sliced ripe olives
- 1 cup
- shredded lettuce
Preparation
Step 1
tions
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.
Nutrition information
Per serving: 1 Serving (1 1/2 Cups): Calories 510 (Calories from Fat 220), Total Fat 24g (Saturated Fat 10g, Trans Fat 1g), Cholesterol 85mg; Sodium 1720mg; Total Carbohydrate 44g (Dietary Fiber 7g, Sugars 6g), Protein 29g; Percent Daily Value: Vitamin A 35.00%; Vitamin C 25.00%; Calcium 20.00%; Iron 25.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 3 Percent Daily Values are based on a 2,000 calorie diet