Beef and Bean Taco Casserole
50 Minutes Total
- 5 Servings
- 1 lb lean (at least 80%) ground beef
- 1 can (16 oz) Old El Paso™ refried beans
- 1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
- 1 package (1 oz) 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 oz)
- 1/4 cup sliced ripe olives
- 1 cup shredded lettuce
Recipe Continues Below
- 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.
- 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.
- 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.
- 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.
Calories510(Calories from Fat220),Total Fat24g(Saturated Fat10g,Trans Fat1g),Cholesterol85mgSodium1720mgTotal Carbohydrate44g(Dietary Fiber7g Sugars6g),Protein29g;% Daily Value*:Vitamin A35%;Vitamin C25%;Calcium20%;Iron25%; 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.