Beef and Bean Taco Casserole

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings5

Cook Time30 Minutes

Calories220

Ingredients

1 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

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

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

20 minutes

Prep Time

30 minutes

Cook Time

Servings

220

Calories

Directions

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