Easy Taco Bake

 

2

lb lean (at least 80%) ground beef

1

jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)

1

package (1 oz) Old El Paso® taco seasoning mix

1

can (15 oz) pinto beans or Progresso® black beans, drained, rinsed

1

can (3.8 oz) sliced ripe olives, drained

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2

cup corn chips, crushed

1

cup shredded Cheddar cheese (4 oz)

2

cups shredded lettuce

1

cup diced tomato (1 medium)

1/2

cup sour cream

• 1 Heat oven to 400°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes.
• 2 Stir beans and olives into beef mixture. Cook until thoroughly heated and bubbly. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough over filling; sprinkle crushed corn chips over top.
• 3 Bake 13 to 17 minutes until light golden brown. Sprinkle cheese evenly over chips; let stand 5 minutes to melt cheese. Serve with lettuce, tomato and sour cream.