Beef and Bean Taco Casserole

A couple of weeks ago I received my 2012 calendar from Betty Crocker in the mail. Each month has a tasty recipe and the one I was most excited to try was this Beef and Bean Taco Casserole. I’m always searching for new dinner recipes to change things up so I was looking forward to trying this. It smelled so good as I was preparing it and I was excited to try it. Derek and I both loved it! It was so simple to make and so tasty. I love anything taco related and now I have a great taco casserole.

The casserole has layers of my favorite things. First a layer of crushed tortilla chips, next a layer of taco seasoned meat mixed with beans and salsa then lastly a layer of vegetables. When it’s done baking you add tomatoes and lettuce and another layer of crushed tortilla chips. I made my own tortilla chips since we didn’t have any and it was so good. I can’t wait to make it again. This recipe is a keeper!

Beef and Bean Taco Casserole
Recipe slightly adapted from Betty Crocker

Ingredients:

1 lb. lean (at least 80%) ground beef

1 can (16 oz.) refried beans

1 jar (16 oz.) thick n’ chunky salsa

1 package taco seasoning mix (or homemade taco seasoning)

2 ½ cups coarsely broken tortilla chips

½ medium green bell pepper, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup)

2 medium tomatoes, chopped (1 ½ cups)

1 cup shredded cheddar or Monterey jack cheese (4 oz.)

¼ cup sliced ripe olives

1 cup shredded lettuce

Directions:

Heat oven to 350 F. In 12-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning. 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 ½ cup tomato and remaining ½ cup tortilla chips.

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