Beef and Bean Taco Casserole

Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.


5 servings


1 pound lean (at least 80%) ground beef
1 (16 ounce) can Old El Paso® refried beans
1 (16 ounce) jar Old El Paso® Thick 'n Chunky salsa
1 (1 ounce) package 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 ounce)
1/4 cup sliced ripe olives
1 cup shredded lettuce


Preheat oven to 350°F (177°C). 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 for 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.

Estimated Time

Preparation Time: 20 minutes
Total Time: 50 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 510 (Calories from Fat 220), Total Fat 24 g (Saturated Fat 10 g, Trans Fat 1 g), Cholesterol 85 mg; Sodium 1720 mg; Total Carbohydrate 44 g (Dietary Fiber 7 g, Sugars 6 g), Protein 29 g; Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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