This pregnancy has made me crave Mexican food ALL. THE. TIME. This quick and easy taco salad casserole is a great meal to throw together when you’re in a pinch for time. I had all the ingredients in my pantry and fridge, so all I had to add was the ground meat!
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Serves: 6
20-Minute Taco Salad Casserole
This quick and easy casserole is one of our favorites to throw together when we're in a pinch for dinner!
15 minPrep Time
4 minCook Time
19 minTotal Time
Save RecipeIngredients
- 1 lb ground beef (or ground turkey)
- 1/4 onion, diced
- 1/4 green pepper, diced
- 1/2 cup water
- 1 package taco seasoning
- 1 cup crushed tortilla chips
- 1 16-oz can refried beans
- 1 cup shredded cheddar cheese
- Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.
Instructions
- In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally until meat is browned.
- While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8x8" pan. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
- Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.
- Top with the cup of cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve warm.
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https://www.sixsistersstuff.com/recipe/20-minute-taco-salad-casserole/
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