I have to admit that I am not the biggest fan of tacos. I don’t know why, but I really really just don’t enjoy taco night at my house. This recipe for Taco Casserole, however, is something I actually enjoy. This was another one that my husband absolutely loved. I grabbed this one from Recipe.com
BEEF AND BEAN TACO CASSEROLE
- 1 pound lean (at least 80%) ground beef
- 1 can (16 ounce) refried beans
- 1 jar (16 ounce) Thick ‘n Chunky salsa
- 1 package (1 ounce) 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
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.
Super easy to make and even easier to enjoy.
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