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!
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.