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Friday, May 6, 2016


This is a really easy recipe to put together, and it packs a flavorful punch.  It's kind of like an upside down taco salad!
This recipe can easily feed 6 people...I made it for just my husband and myself and we had several leftover meals.  Tip:  If you are making it for fewer people and will have leftovers, I would suggest not starting with the chips in the bottom of the casserole, since they'll get soggy with refrigeration.  Instead, add them to the top of the casserole once it's finished cooking.


*1 lb. lean ground beef
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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