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Beef and Bean Taco Casserole

beef and bean taco casserole Entree Mexican
Beef and Bean Taco Casserole
  • Prep 20 min
  • Total 50 min
  • Servings 5

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep! MORE+ LESS-

March 6, 2018
Old El Paso
Make with
Old El Paso

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
510
Calories from Fat
220
% Daily Value
Total Fat
24g
38%
Saturated Fat
10g
49%
Trans Fat
1g
Cholesterol
85mg
29%
Sodium
1720mg
72%
Potassium
710mg
20%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
27%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This reader-approved recipe comes together in three simple steps for a cozy weeknight dinner that’ll fill everyone’s belly. One of our favorite things about this taco casserole is that it’s the perfect way to clean out your fridge and pantry. Say goodbye to that last bit of lettuce, that half of a green pepper and even that almost-empty bag of corn chips! All these ingredients come together to prove the whole is greater than the sum of its parts. But don’t take our word for it, just check out the comments on this recipe where you’ll find more than one person who’s made it a part of their dinner rotation! And if you really need another reason to make this recipe, remember you can easily prep this casserole ahead and stow it in the fridge until dinnertime. Just hold off on the topping until you serve it, so the chips keep their crunchy bite. Need a couple more excuses to eat tacos? Betty’s best taco recipes await you!

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