Beef and Bean Taco Casserole


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


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.


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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