Delicious recipes from the kitchens of the Butler sisters

Tuesday, September 18, 2012

Come On Ladies!

Hey Ladies, we need to get this blog going again. I know you all eat-so post it:)

I love tacos, but get frustrated when I'm trying to eat a crunchy tortilla taco and it breaks into pieces after one bite. This casserole is basically a crunchy beef and bean taco all spread out in a casserole dish! It's such a quick and easy meal!

Beef and Bean Taco Casserole
 
Ingredients:
1 lb lean ground beef
1 can (16 ounce) refried beans
1 jar (16 ounce) salsa

1 package (1 ounce) taco seasoning
mix
2 1/2 cups coarsely broken tortilla chips
1 medium green bell pepper, chopped
4 medium green onions, sliced (about 1/4 cup) left out for Chad of course:)
2 medium tomatoes, chopped
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup sliced ripe olives
1 cup shredded lettuce


Directions:

Heat oven to 350 degrees Fahrenheit. In a large 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.

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.

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.

1 comment:

Shannon said...

Yes Ma'am! So I made a really yummy chicken spaghetti casserole last night. I will post it very soon. I promise!