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!
Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.
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.