Beef and Bean Taco Casserole

beef-and-bean-taco-casserole-13200002rca-ssIngredients
  • 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
Directions
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. If you want to keep this a vegetarian meal leave out the meat and used black beans and refried black beans.
Recipe courtesy of: recipe.com

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