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Beef and Bean Taco Casserole

Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.

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( 80 Ratings)

80 Ratings

5 Stars 58%

4 Stars 21%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 43 )

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Prep Time 20 min
Total Time 50 min
Servings 5

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

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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.

EXPERT TIPS

Expert Tips

This is an easy recipe to take and bake. Just save the toppings to take and serve with the hot casserole.

In place of the Cheddar cheese, try using a taco-flavored cheese.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 510
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 10g, 10% Trans Fat 1g 1% ),
Cholesterol: 85mg; 85%;
Sodium: 1720mg; 1720%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 7g 7% Sugars 6g 6% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 25%;
Calcium: 20%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 43 Reviews View All

Posted 5/14/2013 9:06:44 PM REPORT ABUSE Beneenee2 said:

Rating:

I made this for my family, the only thing I did different was I did not put the lettuce and tomatoes on top. I waited until I made the plates and put it on then. The reason being heating up the leftovers. My husband took the leftovers to work and everyone in his office wanted some. We will be having this again.

This reply was: Helpful Inspiring

Posted 5/8/2013 5:19:12 PM REPORT ABUSE GPete said:

Rating:

Rebca had a great idea with her tweaking of the recipe. With the Rotel, I only used half of the taco seasoning. This is a simple, and simply great recipe.

This reply was: Helpful Inspiring