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Kidney Bean Taco Bake

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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    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

Directions

  • 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.
  • 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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