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How To Make Beef and Bean Taco Casserole


This food is considered one of the most wonderful foods in our house, as my mother made it for us for the first time and we always ask her to make it for us because making it is very easy and its ingredients are widely available in every home and eating it for the first time will make you always make it for your family

Ingredients :

1 cup shredded cheddar or Monterey Jack
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 package (1 oz.) 40% less sodium taco
seasoning mix
21/2 cups of large pieces of tortilla chips
cheese (4 ounces)
1 pound of lean ground beef (at least 80%)
1/4 cup sliced ripe olives
1 can (16 ounces) Refried Beans
1 cup of cut lettuce
1 jar (16 oz.) of Thick 'n Chunky Old El
Paso@ sauce
1/2 medium green bell pepper, chopped
(3/4 cup)


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Heat the stove to 350 °F. In a 12-inch skillet, cook meat over medium-high hotness for 5 to 7 minutes, mixing every so often, until completely cooked; channel. Mix in refried beans, salsa and taco preparing blend. Diminish hotness to medium. Heat to the point of boiling, mixing every so often. 

In an ungreased 2-quart pot, place 2 cups of the tortilla chip pieces. Cover uniformly with the meat blend. Spread the chime pepper, onion, 1 cup of tomato, cheddar and olives. 

Prepare uncovered for 20-30 minutes or until hot and effervescent and the cheddar has liquefied. Cover the prepared pot with lettuce, the leftover 1/2 cup of tomato and the excess 1/2 cup of tortilla chips. 

Note: 

This is a straightforward formula for take-out and baking. Just put away the fixings and serve it hot. 

Rather than cheddar, attempt a taco seasoned cheddar.

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