Beef and Bean Taco Casserole

Name: Beef and Bean Taco Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Mexican
Ingredients: 59 milliliters medium green onions, sliced; 454 grams lean (at least 80%) ground beef; 237 milliliters shredded lettuce; 113 grams cup shredded Cheddar or Monterey Jack cheese; 59 milliliters sliced ripe olives; 454 grams can Old El refried beans; 454 grams jar Old El Thick ‘n Chunky salsa; 28 grams package Old El 40% less-sodium taco seasoning mix; 355 milliliters medium tomatoes, chopped; 591 milliliters coarsely broken tortilla chips

You can never have too many main course recipes, so give Beef and Bean Taco Casserole Head to the store and pick up tomatoes, old el ‘n chunky salsa, monterey jack cheese, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 350F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium.

Ingredients you will need

Taco Seasoning Mix

Refried Beans

Salsa

Beef

Equipment you will use

Frying Pan

Oven

Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture.

Ingredients you will need

Tortilla Chips

Beef

Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

Ingredients you will need

Bell Pepper

Cheese

Olives

Onion

Tomato

Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Ingredients you will need

Tortilla Chips

Lettuce

Cheese

Tomato

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

59milliliters

medium green onions, sliced 454grams

lean (at least 80%) ground beef 237milliliters

shredded lettuce 113grams

cup shredded Cheddar or Monterey Jack cheese 59milliliters

sliced ripe olives 454grams

can Old El refried beans 454grams

jar Old El Thick ‘n Chunky salsa 28grams

package Old El 40% less-sodium taco seasoning mix 355milliliters

medium tomatoes, chopped 591milliliters

coarsely broken tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.