Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

March 1, 2012

Taco Bake Casserole

It's been crazy-busy here in our household....little league times 2 kids, four plus practices per week and 2-4 games per week doesn't leave a whole lot of time to think about what to fix for dinner.  Something easy, nutritious and preferably in the casserole or slow cooker variety takes the top spot for me.

I found this Betty Crocker recipe just today and I can't wait to try it out.....just had to share with you.


















Ingredients:
1 lb lean  ground beef

1 can {16 oz}  refried beans or black beans
1 jar {16 oz}  salsa
1 can {16 oz} corn
1 package {1 oz}  taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped {3/4 cup}
4 medium green onions, sliced {1/4 cup}
2 medium tomatoes, chopped {1 1/2 cups{
1 cup shredded Cheddar or Monterey Jack cheese {4 oz}
1/4 cup sliced ripe olives
1 cup shredded lettuce


1.  Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

2.  In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

3.  Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.



Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Pin It
Post a Comment