Taco Salad Casserole
Ingredients
- 1 pound ground beef
- 1 cup onion
- 1 green bell pepper
- 1 cup roasted corn
- 3/4 cup water
- 1 (1 ounce) packet taco seasoning
- 1 (16 ounce) can black beans
- 6 cups nacho cheese or ranch flavor tortilla chips,
- 1 (8 ounce) shredded Mexican cheese blend
- 1 heart Romaine lettuce
- 1 Roma tomato,
- 1/3 cup sour cream
- 1/3 cup taco sauce
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Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Cook ground beef, onion, and green bell pepper in a 12-inch skillet over medium heat, breaking up the meat with a wooden spoon, until meat is browned and vegetables are tender, 8 minutes; drain fat.
- Stir corn, water, and taco seasoning mix into the skillet. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, 3 to 4 minutes.
- Heat refried beans in a small bowl in the microwave until softened, 1 to 3 minutes, stirring once.
- Place tortilla chips in the prepared baking dish and coarsely smash with your hands. Spoon refried beans over the chips and spread in an even layer. Top with ground beef mixture.
- Bake in the preheated oven until heated through, about 15 minutes.
- Top with cheese. Bake until cheese melts, about 5 minutes.
- Top individual servings with romaine and tomato. Drizzle with sour cream, and taco sauce. Serve with additional tortilla chips.
Source
Original recipe: View Original
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