Taco Salad Casserole
This taco salad casserole is a quick, flavorful, and nutritious one-pan dinner. Packed with seasoned ground beef, gooey cheese, and crunchy toppings, it's perfect for busy weeknights or potlucks.
Equipment
- 8-inch square baking dish
- Large skillet
- Cooking spray
- Small bowl
Ingredients
- 1 pound lean 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
- Chopped lettuce and tomatoes (for topping)
- Sliced ripe olives (optional)
- Sour cream and picante sauce (for serving)
Instructions
- Preheat your oven to 375°F and grease an 8-inch square baking dish lightly with cooking spray.
- In a large skillet over medium heat, cook the ground beef, onion, and green pepper until the beef is no longer pink. Drain any excess fat.
- Stir in the taco seasoning and water. Let it cook until the mixture thickens, about 3 minutes, then set it aside.
- Spread the crushed tortilla chips evenly across the bottom of the prepared baking dish.
- In a small bowl, stir the refried beans until smooth, then spread them over the tortilla chips.
- Layer the beef mixture over the beans, followed by an even sprinkling of shredded cheese.
- Bake uncovered for 15-20 minutes, or until the casserole is heated through and the cheese is melted.
- Remove from the oven and top with fresh lettuce, tomatoes, and olives if desired. Serve immediately with sour cream and picante sauce on the side.