Beef and Bean Taco Casserole
Recipe from Old El Paso

Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.


Beef and Bean Taco Casserole

by 201  people


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Ingredients
  • 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.
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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