INGREDIENTS
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 ounces)
1/4 cup sliced ripe olives
1 cup shredded lettuce
DIRECTIONS
1. Heat oven to 350 degrees Fahrenheit. 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.
2. 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.
3. 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.
Tip:
1. 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.
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