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Beef and Bean Taco Casserole

Makes: 5 servings
Prep 20 mins Start to Finish 50 mins
Beef and Bean Taco Casserole
Ingredients
  • 1  pound (at least 80%)  ground beef
  • 1 16  ounce can  Old El Paso® refried beans
  • 1 16  ounce jar  Old El Paso® Thick 'n Chunky salsa
  • 1 1  ounce package  Old El Paso® 40% less-sodium taco seasoning mix
  • 2 1/2  cups  coarsely broken tortilla chips
  • 4  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
Directions

1. Heat oven to 350 degrees 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.

Nutrition Facts (Beef and Bean Taco Casserole)
  • Servings Per Recipe 5,
  • cal. (kcal) 510,
  • Fat, total (g) 24,
  • chol. (mg) 85,
  • sat. fat (g) 10,
  • carb. (g) 44,
  • Trans fatty acid (g) 1,
  • fiber (g) 7,
  • sugar (g) 6,
  • pro. (g) 29,
  • vit. A (RE) 361,
  • vit. C (mg) 15,
  • sodium (mg) 1720,
  • calcium (mg) 202,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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