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Beef and Bean Taco Casserole

beef and bean taco casserole
Beef and Bean Taco Casserole
  • Prep 20 min
  • Total 50 min
  • Servings 5
  • Pinterest
    59
  • Print
    378
  • Save
    890
  • Email
    8

Ingredients

1 lb (500 g) lean ground beef
1 can (398 mL) Old El Paso* Refried Beans
1 jar (440 mL) Old El Paso* Thick N’ Chunky Salsa
1 package Old El Paso* Taco Seasoning Mix
2 1/2 cups (625 mL) coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup/175 mL)
4 medium green onions, sliced (1/4 cup/50 mL)
2 medium tomatoes, chopped (1 1/2 cups/375 mL)
1 cup (250 mL) shredded Cheddar or Monterey Jack cheese
1/4 cup (50 mL) sliced ripe olives
1 cup (250 mL) shredded lettuce

Steps

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  • 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 (500 mL) 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 (125 mL) tomato and remaining 1/2 cup (125 mL) 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-flavoured cheese.

Nutrition Information

Nutrition Facts

Serving Size: 5
Calories
510
% Daily Value
Total Fat
24
Saturated Fat
10
Trans Fat
1
Cholesterol
85
Sodium
172072
Dietary Fiber
7
Sugars
6
Protein
29
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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