Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.
My kids love tacos, but they get so frustrated when they are trying to eat a crunchy tortilla taco and it breaks into pieces after one bite. This casserole is basically a crunchy beef and bean taco all spread out in a casserole dish . . . and my kids INHALE it. It’s such a quick and easy meal that you will have to add to your meal rotation!
1 lb ground beef
1 can (16 oz) refried beans
1 jar (16 oz) Thick n Chunky salsa
1 package (1 oz) 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
Heat oven to 350F. 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.
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.
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. Serves 5