Beef and bean taco casserole

Dinner tonight, September 21, 2015
Great dish, great family dish, serve with fresh jalapeños to make a bit more spicy
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 ½ cups coarsely broken tortilla chips
  • ½ 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)
  • ¼ cup sliced ripe olives
  • 1 cup shredded lettuce
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.

Notes: Serving size 1 ½ cup
Nutritional notes:
Calories per serving 510
Carbs per serving 44g

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