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!
Six Sisters Stuff
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
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 pound ground beef (or ground turkey)
- 1/4 onion (diced)
- 1/4 green bell pepper (diced)
- 1 cup crushed tortilla chips
- 1 (16 ounce) can refried beans
- 1/2 cup water
- 1 (1 ounce) package taco seasoning mix
- 1 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 2 tomatoes (diced)
- 1 (2.25 ounce) can sliced olives
- 1 cup sour cream
Instructions
- In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
- While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8 x 8 inch 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 cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
- Top with lettuce, tomatoes, olives and sour cream.
- Serve warm.
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https://www.sixsistersstuff.com/recipe/20-minute-taco-salad-casserole/
Six Sisters Stuff
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