Taco Salad Casserole
This taco salad casserole combines seasoned ground beef, creamy refried beans, crunchy tortilla chips, and melty cheddar cheese to create a flavorful, family-friendly dish perfect for any weeknight.
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
- Chopped lettuce and tomatoes, sliced ripe olives, sour cream, and picante sauce (toppings)
Instructions
- Heat a large skillet over medium heat and cook the ground beef, onion, and green pepper until the beef is browned and the vegetables have softened. Drain excess grease.
- Stir in taco seasoning and water. Simmer for approximately 3 minutes until the mixture thickens. Set aside.
- Grease an 8-inch square baking dish and spread the crushed tortilla chips in an even layer at the bottom.
- In a small bowl, stir the refried beans until smooth, then spread them evenly over the tortilla chips.
- Spoon the cooked beef mixture over the bean layer, spreading it out evenly.
- Sprinkle shredded cheddar cheese across the top.
- Bake the casserole uncovered in a preheated 375°F oven for 15–20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with chopped lettuce, diced tomatoes, and sliced olives. Serve with sour cream and picante sauce on the side for extra flavor.
Notes
This taco salad casserole is both customizable and perfect for meal prepping. Adjust toppings and layer ingredients to suit any dietary needs.