beef and bean taco casserole

ingredients

• 1  pound

  lean (at least 80%) ground beef

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• 1  can (16 ounce)

  Old El Paso® refried beans
• 1  jar (16 ounce)

  Old El Paso® Thick 'n Chunky salsa
• 1  package (1 ounce)

  Old El Paso® 40% less-sodium taco seasoning mix
• 2 1/2  cups

  coarsely broken tortilla chips

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• 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)

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• 1  cup

  shredded cheddar or Monterey Jack cheese (4 ounces)
• 1/4  cup

  sliced ripe olives
• 1  cup

  shredded lettuce

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directions

1.

Heat oven to 350 degrees Fahrenheit. 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.

tip:

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.