REFRIED BEAN-TACO PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
I like to make pizza, and this one is my favorite. I use a ready-to-use pizza crust when time is tight. If you like taco salad, you'll love this. —Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large skillet, cook beef and onion over medium heat until is no longer pink; crumble meat; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives.
Nutrition Facts : Calories 420 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1051mg sodium, CarbohydrateContent 39g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 28g protein.
BEEF AND BEAN TACO CASSEROLE RECIPE - BETTYCROCKER.COM
Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 5
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 510 , CarbohydrateContent 44 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 29 g, SaturatedFatContent 10 g, ServingSize 1 Serving (1 1/2 Cups), SodiumContent 1720 mg, SugarContent 6 g, TransFatContent 1 g
More about "refried bean casserole dip recipes"
TEXAS TRASH DIP (WARM BEAN DIP) - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
Reviews 4.4
Total Time 40 minutes
Cuisine American
Calories 187 calories per serving
- Serve with tortilla chips.
TEXAS TRASH DIP (WARM BEAN DIP) - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
Reviews 4.4
Total Time 40 minutes
Cuisine American
Calories 187 calories per serving
- Serve with tortilla chips.
BEST GREEN BEAN CASSEROLE WITH BACON ... - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 5 minutes
Category Thanksgiving, side dish
- For the fried shallots: In a medium bowl that has a lid, whisk together flour, cayenne, garlic powder, salt, and black pepper. Add sliced shallots. Place lid tightly on bowl and shake the bowl a few times to evenly coat shallots with flour mixture. Pour canola oil into a medium saucepan to a 1-inch depth and place over medium-high heat. Heat to 325°F, using a deep-frying thermometer. Fry shallots in batches until golden brown and lightly crispy. Take care to not let them get too dark, as they will also bake for a bit in the oven on top of the casserole. This should take about 3–5 minutes per batch. Transfer to a paper towel lined baking sheet. Sprinkle lightly with kosher salt and set aside.For the green beans, bacon, and homemade gravy:Preheat oven to 375° F.Bring a large pot of salted water to a boil and add green beans. Cook beans for 2–3 minutes, until bright green in color and tender crisp. Drain beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside.In an extra large skillet with tall sides, over medium to medium-high heat, fry bacon until chewy-crisp. Transfer bacon from skillet to a paper towel lined plate to drain and cool. Once bacon has cooled, roughly chop and set aside.Discard all but 2 tablespoons of the bacon fat from the skillet. Return skillet to stove top over medium heat. Add 2 tablespoons of the butter to the skillet. Once butter is melted, add the mushrooms and stir to incorporate. Cook, stirring regularly, until mushrooms are softened. Add chopped shallots and garlic, stirring to incorporate. Cook for another 2–3 minutes, until garlic is fragrant.Now slide everything in the skillet to one side. Add remaining 4 tablespoons of butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while. A flat whisk works awesome here. Draw in as much liquid as you can, into the flour. The mixture will be very thick. Let it cook for one minute, until slightly browned and fragrant. Slowly whisk in chicken stock until flour mixture is smooth. Then whisk in the half and half. Now bring the entire contents of the skillet together, scraping the bottom of the skillet, and folding to incorporate. Turn heat up to medium-high and cook until thickened and bubbly, about 4–5 minutes, stirring periodically.Remove skillet from heat. Stir in soy sauce and Worcestershire sauce. Then sprinkle Parmesan, rosemary, and thyme over the top and stir to combine. Now is the time to taste test and add more salt and pepper, if desired. I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper at this point. Fold in blanched green beans. Transfer mixture to a baking dish and place in oven to bake for 30 minutes. Remove casserole from oven and arrange fried shallots and chopped bacon over the top, leaving green beans exposed around the perimeter of the dish. Place in oven and bake for another 5 to 10 minutes, or until edges of casserole are bubbling and the top is golden. Remove from oven and let rest for a few minutes before serving.Note: This is a more time intensive version of green bean casserole than the classic recipe. To save time on Thanksgiving day, this could mostly be prepared the day prior. Simply fry the bacon, chop, place in a container, and refrigerate. Fry the shallots, place in a container, and refrigerate. And prepare the casserole all the way up to placing it in a baking dish. Cover and refrigerate. When baking on Thanksgiving day, remove casserole, bacon, and shallots from refrigerator 30 minutes prior to baking. Place foil over the dish and bake for 30 minutes at 375°F. Then remove foil and bake for another 5 or 10 minutes, or until center is hot (dip a spoon into the center to test) and edges are just starting to bubble. Then top with bacon and fried shallots and bake for another 5–10 minutes, or until casserole edges are bubbling. To crisp up the shallots, place under broiler for a minute or two.
CHICKEN FAJITA CASSEROLE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 3.5
Total Time 1 hours 15 minutes
Cuisine Mexican
Calories 460 per serving
- Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
REFRIED BEAN-TACO PIZZA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 420 calories per serving
- Preheat oven to 450°. In a large skillet, cook beef and onion over medium heat until is no longer pink; crumble meat; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives.
BEEF AND BEAN TACO CASSEROLE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
Cuisine Mexican
Calories 510 per serving
- 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.
TEXAS TRASH DIP (WARM BEAN DIP) ALWAYS A CROWD FAVORITE
From anaffairfromtheheart.com
Reviews 4.4
Total Time 40 minutes
Cuisine American
Calories 187 calories per serving
- Serve with tortilla chips.
EASY REFRIED BEAN DIP - HOUSE OF NASH EATS
From houseofnasheats.com
REFRIED BEAN RECIPES | ALLRECIPES
From allrecipes.com
HOT BEAN DIP RECIPE | ALLRECIPES
From allrecipes.com
12 EASY REFRIED BEAN RECIPES YOU CAN WHIP UP IN NO TIME
From thepioneerwoman.com
THE BEST BEAN DIP RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
RECIPES | BEAN INSTITUTE
From beaninstitute.com
REFRIED BEANS - WIKIPEDIA
From en.m.wikipedia.org
TGI FRIDAY’S NINE LAYER DIP - COPYKAT RECIPES
From copykat.com
7 LAYER BEAN DIP {SO EASY!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
RECIPES - EXPANDED FOOD AND ... - UNIVERSITY OF FLORIDA
From efnep.ifas.ufl.edu
23 OF THE BEST COLD DIP RECIPES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
EASY REFRIED BEAN DIP - HOUSE OF NASH EATS
From houseofnasheats.com
REFRIED BEAN RECIPES | ALLRECIPES
From allrecipes.com
HOT BEAN DIP RECIPE | ALLRECIPES
From allrecipes.com
EASY WAYS TO USE CANNED REFRIED BEANS - BEST REFRIED BEAN ...
From thepioneerwoman.com
THE BEST BEAN DIP RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
RECIPES | BEAN INSTITUTE
From beaninstitute.com
REFRIED BEANS - WIKIPEDIA
From en.m.wikipedia.org