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Taco Casserole Recipe

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This casserole tastes like a taco salad and is a breeze to assemble. I crust tortilla chips to form a bottom layer, then spreads on refried beans, a spicy meat mixture and cheese.—Rhonda McKee, Greensburg, Kansas

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Taco Casserole Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

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 (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

Directions

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.
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.
Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with lean ground beef, reduced-sodium taco seasoning, low-fat tortilla chips, fat-free refried beans and reduced-fat cheddar cheese; calculated without toppings) equals 405 calories, 1,181 mg sodium, 47 mg cholesterol, 31 gm carbohydrate, 37 gm protein, 12 gm fat, 6 gm fiber. Diabetic Exchanges: 3-1/2 lean meat, 2 starch.

Originally published as Taco Casserole in Quick Cooking January/February 2000, p7

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Reviews for Taco Casserole (5)

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Reviewed on Feb. 14, 2011 by asgattis

Very yummy! My picky eater even liked it!

Reviewed on Dec. 30, 2010 by cklayum

Really good!

Reviewed on Mar. 16, 2010 by ArianeDawn

We loved this recipe! I made it for a few picky teenage girls, and they loved it! My husband had leftovers today and he thought it was very tasty! I served it with sour cream, salsa and shredded lettuce.

Reviewed on Jan. 26, 2010 by Judy Suchocki

I have made this recipe many times. I have also changed this recipe by using Frito corn chips instead tortilla chips and a can of black beans (rinsed and drained) instead of refried beans.