20-Minute Taco Salad Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 1/4 Green pepper
  • 1/4 Onion

• Canned Goods

  • 1 16-oz can Refried beans

• Baking & Spices

  • 1 package Taco seasoning

• Snacks

  • 1 cup Tortilla chips

• Dairy

  • 1 cup Cheddar cheese

• Liquids

  • 1/2 cup Water

Found on sixsistersstuff.com

Description

Ingredients

• 1 lb ground beef (or ground turkey)
• 1/4 onion, diced
• 1/4 green pepper, diced
• 1/2 cup water
• 1 package taco seasoning
• 1 cup crushed tortilla chips
• 1 16-oz can refried beans
• 1 cup shredded cheddar cheese
• Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.

Directions

• In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally until meat is browned.
• While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8x8 pan. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
• Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.
• Top with the cup of cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve warm.