Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.
  • 20 Minutes Prep
    50 Minutes Total
  • 5 Servings

Ingredient List

  • 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
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Recipe Continues Below

Preparation

  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.

Expert Tips

  • 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

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.
 

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