Beef and Bean Taco Casserole
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 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
- 24 g Total Fat
- 10 g Saturated Fat
- 1 g Trans Fat
- 85 mg Cholesterol
- 1720 mg Sodium
- 710 mg Potassium
- 44 g Total Carbohydrate
- 7 g Dietary Fiber
- 6 g Sugars
- 29 g Protein
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Nutritional Information
- 24 g Total Fat
- 10 g Saturated Fat
- 1 g Trans Fat
- 85 mg Cholesterol
- 1720 mg Sodium
- 710 mg Potassium
- 44 g Total Carbohydrate
- 7 g Dietary Fiber
- 6 g Sugars
- 29 g Protein
Directions
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 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