Kidney Bean Taco Bake

Name: Kidney Bean Taco Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 1-1/2 pounds ground beef; 2 cans (16 ounces each) kidney beans, rinsed and drained; 2 cans (8 ounces each) tomato sauce; 1 envelope taco seasoning; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 cup crumbled tortilla chips; 1/2 cup shredded cheddar cheese

TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD: 4 servings.

Here's an easy casserole that is hearty and very economical. It's a family-pleaser and popular at potlucks.—Leanne Obine, Ontario, New York

Ingredients

1-1/2 pounds ground beef
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) tomato sauce
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup crumbled tortilla chips
1/2 cup shredded cheddar cheese

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Transfer to a greased shallow 2-1/2-qt. baking dish.
2. Bake, uncovered, at 350° for 30-35 minutes. Top with olives, tortilla chips and cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1-1/2 cups: 616 calories, 22g fat (10g saturated fat), 98mg cholesterol, 2046mg sodium, 54g carbohydrate (5g sugars, 12g fiber), 50g protein.

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