Beef and Bean Taco Casse­role

Chock-full of beef, beans and bold Tex-mex fla­vors, this crunchy tor­tilla chip-topped casse­role is per­fect for big ap­petites!

Woman's World - - Gluten-free Recipe -

1 lb. lean (at least 80%) ground beef 1 can (16 oz.) re­fried beans 1 jar (16 oz.) thick ’n chunky salsa, prefer­ably Old El Paso™ 1 pkg. (1 oz.) 40% less-sodium taco sea­son­ing mix, prefer­ably Old El Paso™ 2 1/2 cups coarsely bro­ken tor­tilla chips 1/2 medium green pep­per, chopped 4 medium scal­lions sliced 2 medium toma­toes, chopped 1 cup shred­ded Ched­dar or Mon­terey Jack cheese (4 oz.) 1/4 cup sliced ripe olives 1 cup shred­ded let­tuce

Pre­heat oven to 350°F. In 12" skil­let, cook beef over medi­umhigh heat 5-7 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-qt. casse­role, place 2 cups bro­ken tor­tilla chips. Top evenly with beef mix­ture. Sprin­kle with pep­per, scal­lions, 1 cup chopped tomato, cheese and olives.

Bake un­cov­ered 20-30 min­utes or un­til hot and bub­bly and cheese is melted. Top baked casse­role with let­tuce, re­main­ing chopped tomato and 1/2 cup tor­tilla chips. Servings: 5. Cals.: 510. Pro­tein: 29 g. Fat: 24 g. (10 g. sat­u­rated). Trans fat: 1 g. Chol.: 85 mg. Carbs.: 44 g. Sodium: 1,720 mg. Fiber: 7 g. Su­gar: 6 g. Kitchen time: 20 min­utes. To­tal time: 50 min­utes.

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