Beef Nacho Casserole
Recipe from Family Circle

This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.


Beef Nacho Casserole

by 84  people


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Ingredients
  • 2   tablespoons 
    olive oil
  • 1/4  pound 
    pre-sliced sweet red peppers (about 1/2-inch-wide strips)
  • 1/4  pound 
    pre-sliced sweet yellow peppers (about 1/2-inch-wide strips)
  • 1   pound 
    lean ground beef
  • 1/2  teaspoon 
    garlic salt
  • 2   tubes 
    (10 ounces each) refrigerated pizza dough
  • 3   cups 
    shredded taco-cheese blend
  • 1   jar 
    (16 ounces) medium-hot salsa
  • 1   can 
    (2.2 ounces) sliced black olives, drained (about 1/4 cup)
  • 3   large 
    scallions, trimmed and sliced
Directions
1.
Heat oven to 375 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2.
In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Nutrition information
Per Serving: cal. (kcal) 502, Fat, total (g) 25, chol. (mg) 51, sat. fat (g) 9, carb. (g) 40, fiber (g) 3, pro. (g) 31, sodium (mg) 1181, Percent Daily Values are based on a 2,000 calorie diet
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