Taco Casserole
Taco Casserole
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
