Taco Salad Casserole Recipe

5 34 40
Taco Salad Casserole Recipe
Taco Salad Casserole Recipe photo by Taste of Home
Publisher Photo

Taco Salad Casserole Recipe

Read Reviews
5 34 40
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1 cup: 405 calories, 12g fat (0 saturated fat), 47mg cholesterol, 1181mg sodium, 31g carbohydrate (0 sugars, 6g fiber), 37g protein.

  • 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 shredded cheddar cheese
  • Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
  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 Salad Casserole in Quick Cooking January/February 2000, p7

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Reviews forTaco Salad Casserole

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MY REVIEW
Joy User ID: 9202189 268218
Reviewed Jun. 21, 2017

"A great way to use leftover taco meat. The chips stayed very crisp and we just added lettuce, tomato, salsa and sour cream individually. Hubby ate 3 servings!"

MY REVIEW
lincop56 User ID: 4542356 267691
Reviewed Jun. 6, 2017

"Great and very easy husband says it's fancy nachos he added chili cheese Fritos for extra spice"

MY REVIEW
gunslinger User ID: 544392 266163
Reviewed May. 21, 2017

"Very easy and delicious. I added some hot sauce because I thought it needed a little more kick. I also served it with extra tortilla chips."

MY REVIEW
karod User ID: 8133905 266056
Reviewed May. 17, 2017

"Does she mean green chili, not green peppers?"

MY REVIEW
dlyn9smith User ID: 1866642 259943
Reviewed Jan. 19, 2017

"This recipe is easy. I did substitute ground chicken, used a small can of tomato sauce instead of the water, and added 1 can of corn drained. Because I was going to have leftovers (there is only my husband and I) I did not put the tortilla chips on the bottom when I baked it. To serve we crushed the chips on a plate and put the casserole on top and the lettuce and sour cream. My husband loved it so, we have had it 3 times this week. I don't like a lot of spice, but my husband does, so he put salsa on top."

MY REVIEW
wanda111 User ID: 4258076 259877
Reviewed Jan. 18, 2017

"Was okay but it needed a little more kick too it."

MY REVIEW
robbiejackson User ID: 4907377 254344
Reviewed Sep. 19, 2016

"Really good! quick and easy too, love that. I used my own taco seasoning but need to increase it a bit more next time. Also used spicy retried beans, yum."

MY REVIEW
geemarie User ID: 4271748 254037
Reviewed Sep. 12, 2016

"I think my grandkids would like this. I make my own taco seasoning without salt. It is easy to find on line."

MY REVIEW
ratstuff User ID: 5622113 252678
Reviewed Aug. 14, 2016

"This was like what my husband & I call 'super nachos'-but with loads more stuff! I followed the suggestion of using 2 cups of chips. I hate taco seasoning mix-and I have an aversion to salt. I skipped the seasoning & water and made the meat like I usually do when making tacos-I use a jar of salsa. Many are very little or no sodium and we love the chunks of veggies. Also used refried beans with chilies. Yum!!!"

MY REVIEW
Suelon User ID: 269823 252627
Reviewed Aug. 13, 2016

"I made this a few nights ago and we loved it! Will definitely make again, so easy."

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