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Taco Casserole

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Taco Casserole
  • Prep 15 min
  • Total 45 min
  • Servings 4
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Craving tacos, and you have all the ingredients except the shells? No problem! This hearty meal tastes just like tacos and is equally as easy…plus it puts to good use those broken tortilla chips at the bottom of the bag.
Jul 6, 2015

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 2 cups coarsely broken tortilla chips
  • 3/4 cup sour cream
  • 4 medium green onions, sliced (1/4 cup)
  • 1 medium tomato, chopped (3/4 cup)
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
  • Whole tortilla chips, shredded lettuce and additional salsa, if desired

Steps

  • 1
    Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
  • 2
    In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
  • 3
    Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.

Nutrition Information

No nutrition information available for this recipe
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