Beefy Fajita Casserole

Beefy Fajita Casserole

A yummy fall dinner that is sure to please, southwest peppery and just YUM! I'll have to add a picture the next time I make it, it was so good it was gone before I could snap one.

Prep Time



Total Time






can Old El Paso refried beans ( I use vegetarian)
can(15 oz) Diced tomatoes
package Old El Paso Taco Seasoning
pound Lean ground beef (I used extra lean)
Old El Paso flour tortillas for soft tacos and fajitas (6 inch or bigger)
fresh sweet peppers,diced (red, orange and yellow for better color),only use half of each pepper
large onion diced
cups shredded Colby-Monterey Jack cheese blend
tsp butter
  1. Heat oven to 375 degrees. Spray a 13 x 9 inch glass baking dish w/ cooking spray.
  2. Sprinkle a tablespoon of the taco seasoning over the ground beef cook til browned. Drain off grease. Combine in a large bowl w/ refried beans, can of diced tomatoes, and the remainder of the taco seasoning. Stir until well mixed.
  3. Melt the tsp of butter in the same pan, then added the diced peppers and onions, saute until just tender.
  4. Spread a layer (4) of the tortilla shells over the bottom of your greased baking pan. Spread half of the beef mixture over the shells until evenly covered. Sprinkle half of the onions and peppers over that, then half of the cheese. Add another layer of tortillas and repeat layers. Place in the oven and cook for 30 minutes until hot and bubbly. Let stand 5 minutes before cutting, if you can stand to wait.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You could cut the cheese in half if you want to cut down the fat. We don't eat this often so we go for the full fat version. It's SO good and easy to make. I don't like cooked peppers and I LOVE it!

Nutrition Information:

1 Serving ()