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Taco Salad Casserole

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Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min.

Makes

4 servings

This taco casserole recipe 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
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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

  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° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Check out 65 more tasty casserole recipes.

    • Nutrition Facts

    1 cup: 527 calories, 28g fat (12g saturated fat), 98mg cholesterol, 1529mg sodium, 35g carbohydrate (1g sugars, 5g fiber), 33g protein.

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