Wednesday, October 30, 2013

Beef and Bean Taco Casserole

 Beef and Bean Taco Casserole

1 lb ground beef
1 can (16 oz) refried beans
1 jar (16 oz) Thick ‘n Chunky salsa...
1 package (1 oz) 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 black olives
1 cup shredded lettuce

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.

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.

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. Serves 5

 from Betty Crocker