TACO CASSEROLE DIP RECIPES

Name: Beef and Bean Taco Casserole
Prep time: 20 min
Total time: 50 min
Yield: 5
Cuisine: Mexican
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

BEEF AND BEAN TACO CASSEROLE RECIPE - BETTYCROCKER.COM

Beef and Bean Taco Casserole Recipe - BettyCrocker.com image

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

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:

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

BEEF AND BEAN TACO CASSEROLE RECIPE - BETTYCROCKER.COM

Beef and Bean Taco Casserole Recipe - BettyCrocker.com image

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

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:

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.

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