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Taco Salad Casserole Recipe
Taco Salad Casserole Recipe photo by Taste of Home

Taco Salad Casserole Recipe

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This casserole tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Taco Casserole in Quick Cooking January/February 2000, p7

Nutritional Facts

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.

Reviews for Taco Salad Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 16, 2014

"i made it with nacho cheese tortilla chips and without tomatoes,lettuce it was really yummy"

MY REVIEW
Reviewed Mar. 6, 2014

"This was very yummie"

MY REVIEW
Reviewed Jan. 12, 2014

"I made this tonight for dinner. My family loved it. I definitely will make it again."

MY REVIEW
Reviewed Oct. 9, 2013

"I added some avocado. Very good!"

MY REVIEW
Reviewed Jul. 12, 2013

"This has an excellent taste. I substituted corn chips for the tortilla chips. I prefer crunchier chips so I may try putting the chips on top during the last five minutes of baking time."

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