Taco Salad Casserole

Taco Salad Casserole

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (30oz) can S&W® Chili Beans (do not drain)
  • 3 cups (3oz) crushed tortilla chips
  • 1 cup (4oz) shredded Mexican cheese blend
  • 3 cups thinly sliced iceberg lettuce (1/4 head)
  • 1 tomato, chopped

Print Taco Salad Casserole

GF

Gluten Free

P

Over 15g of Protein

30 min

Total Time

15 min

Prep Time

6

Servings

Rate this recipe
(10) Reviews Get Coupons

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (30oz) can S&W® Chili Beans (do not drain)
  • 3 cups (3oz) crushed tortilla chips
  • 1 cup (4oz) shredded Mexican cheese blend
  • 3 cups thinly sliced iceberg lettuce (1/4 head)
  • 1 tomato, chopped

Directions

Heat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. In large saucepan, cook ground beef and onions over medium-high heat 6 to 8 minutes or until thoroughly cooked. Stir in beans; cook until bubbly. Spread chips in pan. Top with bean mixture. Sprinkle with cheese. Bake 15 minutes or until edges are bubbly and cheese is melted. Just before serving, top with lettuce and tomato. Top with favorite toppings: sour cream, taco sauce, green onions, avocado, more crushed chips.

Serving Size: about 11oz each

Nutritional Information Per Serving:
Calories 380, Total Fat 15g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 60mg, Sodium 740mg, Carb 36g, Fiber 10g, Total Sugar 3g, Protein 30g, Vitamin D 10%, Calcium 25%, Iron 20%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.