Beef and Bean Taco Casserole

By lisapearce

Ingredients

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

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1 Heat oven to 350°F. 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.