Taco Salad Casserole Six Sisters

20 Minute Taco Salad Casserole

Serves: 6 Prep time: 15 mins Cook time: 4 mins

Ingredients: 1 pound ground beef 1⁄4 onion, diced 1⁄4 green pepper, diced 1 cup crushed tortilla chips 1 (16 ounce) can refried beans 1⁄2 cup water 1 (1 ounce) package taco seasoning 1 cup shredded cheddar cheese 1 cup shredded lettuce (opt. topping) 1 tomato, diced (opt. topping) 1 (2.25 ounce) can sliced olives (opt. topping) 1⁄2 cup sour cream (opt. topping) 1 (12 ounce) bag frozen corn (opt. side)

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. If desired, serve with frozen corn, prepared according to package directions. Note: Nutrition facts do not include optional toppings or side dish.

Nutrition Facts:

Serving size: 1⁄6 of casserole	Amount per recipe: 6	Calories: 300	Total Fat: 12.5 g	Saturated fat: 6.4 g
Cholesterol: 95 mg	Sodium: 415 mg	Carbohydrates: 13.4 g	Sugar: 0.6 g	Protein: 32.4 g