1 16 oz. can Old El Paso refried beans
1 16 oz. jar Old El Paso Thick n' Chunky Salsa
1 1 oz. pkg. low sodium taco seasoning mix
2 ½ cups coarsely broken tortilla chips
½ medium green bell pepper, chopped
4 medium green onions, sliced
2 medium tomatoes, chopped
1 cup shredded cheddar, Monterey jack, or taco flavored cheese
¼ cup sliced ripe olives
1 cup shredded lettuce
1 large avocado
Heat oven to 350 degrees. In a 12 inch skillet, cook beef (*I used venison) over medium high heat until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In an ungreased 2 quart casserole, place 2 cups of the broken tortilla chips. Top evenly with meat. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining ½ cup tomato, and remaining tortilla chips. Serve with sliced avocado.
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