Taco Salad Casserole

Dinner

This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese.

Average Rating: 4.775

TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 4 servings.

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.
2. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.
3. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.