Taco Casserole

INGREDIENTS

1

lb lean (at least 80%) ground beef

1

can (16 oz) Old El Paso® refried beans

1

jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

1

package (1 oz) Old El Paso® 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 (4 oz)

1/4

cup sliced ripe olives (opt)

1

cup shredded lettuce

• 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.  Makes 5 servings.

  1 Serving (1 1/2 Cups)

   

  Calories

  510

   ( 

  Calories from Fat

  220),

   

  Total Fat

  24g

   

  (Saturated Fat

  10g,

   

  Trans Fat

  1g

   ),

  Cholesterol

  85mg

   

  Sodium

  1720mg

   

  Total Carbohydrate

  44g

   

  (Dietary Fiber

  7g

   

    Sugars

  6g

   ), 

  Protein

  29g

   ; 

  % Daily Value*:

   

  Vitamin A

  35%;

   

  Vitamin C

  25%;

   

  Calcium

  20%;

   

  Iron

  25%;

   

  Exchanges:

  2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

  Carbohydrate Choices:

  3 
  *Percent Daily Values are based on a 2,000 calorie diet.