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Taco Salad Casserole

 Taco Salad Casserole
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
4 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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 Facts: One serving (prepared with lean ground beef, reduced-sodium taco seasoning, low-fat tortilla chips,

2 of 2

Taco Salad Casserole (continued)

Nutritional Facts: 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.