Beef and Bean Taco Casserole
By á-24867
Prep time: 20 min; Total time 50 min; 4-6 servings/ 1 Serving (1 1/2 Cups) / Calories510 ( Calories from Fat220), % Daily Value Total Fat24g24% (Saturated Fat10g,10% Trans Fat1g1% ), Cholesterol85mg85%; Sodium1720mg1720%; Total Carbohydrate44g44% (Dietary Fiber7g7% Sugars6g6% ), Protein29g29%
Ingredients
- 1 pound lean (at least 80%) ground beef
- 1 16 ounce can Old El Paso® refried beans
- 1 16 ounce jar Old El Paso® Thick 'n Chunky salsa
- 1 1 ounce package Old El Paso® 40% less-sodium taco seasoning mix
- 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 ounces)
- 1/4 cup sliced ripe olives
- 1 cup shredded lettuce
Details
Servings 2
Preparation time 20mins
Cooking time 50mins
Adapted from recipe.com
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:1.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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