In any given household in America, it's pretty safe to say that one evening out of the week is usually designated as taco night. It's a dish the whole family loves and isn't too complicated to put together, which is a total win no matter how you look at it.
But what if you could make taco night even easier and less time consuming than it already is? Yes, it's really possible. Enter this yummy Beef and Bean Taco Casserole recipe, slightly adapted from Betty Crocker -- which is sure to get you a round of smiles at the dinner table.
Could this get any better? It's all of the ingredients that make tacos so delicious thrown into one big dish and served up hot and gooey -- which also makes cleanup a total cinch.
Try swapping this easy meal out for your old standard tacos, and you just might wind up with a new family favorite.
Beef and Bean Taco Casserole
1 lb. lean (at least 80%) ground beef
1 can (16 oz.) refried beans
1 jar (16 oz.) Thick 'n Chunky salsa
1 package (1 oz.) 40% less sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese
1/4 cup sliced ripe olives
1 cup shredded lettuce
Sour cream (garnish) if desired
Heat oven to 350°F. 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. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
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.
Dollop with sour cream and enjoy!
How often do you serve tacos?
Image via misscrabette/Flickr