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Beef and Bean Taco Casserole

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  • Prep 20 min
  • Total 50 min
  • Servings 5
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Created Mar 24, 2010
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Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 can (398 mL) Old El Paso* Refried Beans
  • 1 jar (440 mL) Old El Paso* Thick N’ Chunky Salsa
  • 1 package Old El Paso* Taco Seasoning Mix
  • 2 1/2 cups (625 mL) coarsely broken tortilla chips
  • 1/2 medium green bell pepper, chopped (3/4 cup/175 mL)
  • 4 medium green onions, sliced (1/4 cup/50 mL)
  • 2 medium tomatoes, chopped (1 1/2 cups/375 mL)
  • 1 cup (250 mL) shredded Cheddar or Monterey Jack cheese
  • 1/4 cup (50 mL) sliced ripe olives
  • 1 cup (250 mL) shredded lettuce

Steps

  •  
    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 (500 mL) 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 (125 mL) tomato and remaining 1/2 cup (125 mL) tortilla chips.

Expert Tips

  • Tip 1
    This is an easy recipe to take and bake -- Just save the toppings to take and serve with the hot casserole.
  • Tip 2
    In place of the Cheddar cheese, try using a taco-flavoured cheese.

Nutrition Information

510 Calories, 24g Total Fat, 29g Protein, 44g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 5
Calories
510
Total Fat
24g
Saturated Fat
10g
Trans Fat
1g
Cholesterol
85mg
Sodium
1720mg
72%
Total Carbs
44g
Dietary Fiber
7g
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
35
35%
Vitamin C
25
25%
Calcium
20
20%
Iron
25
25%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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