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.
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