Saturday, June 22, 2013

Beef and Bean Taco casserole

Beef and Bean Taco Casserole

lb lean (at least 80%) ground beef                        

1 can (16 oz) Old El Paso® refried beans                        
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa                        
1 package (1 oz) Old El Paso® 40% less-sodium 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 oz)                        
1/4 cup sliced ripe olives                        
1 cup shredded lettuce
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.
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