20 Minute Taco Salad Casserole Recipe
Try this 20 minute taco salad casserole recipe when you are low on time. It has a lot of great flavor and will please the whole family.
Servings: 6
Calories: 524kcal
Equipment
- Large Skillet
- 8x8-inch baking pan
- Non-stick Cooking Spray / Parchment Paper
- strainer
Ingredients
- 1 pound ground beef (or ground turkey)
- ¼ onion diced
- ¼ green bell pepper diced
- 1 cup crushed tortilla chips
- 16 ounces refried beans 1 can
- ½ cup water
- 1 ounce taco seasoning mix 1 packet
- 1 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 2 tomatoes diced
- 2.25 ounces sliced olives 1 can
- 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.
Notes
- Use ground turkey and greek yogurt to lighten up this dish
Nutrition
Calories: 524kcal | Carbohydrates: 28g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1266mg | Potassium: 469mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1456IU | Vitamin C: 13mg | Calcium: 266mg | Iron: 3mg