Beef and Bean Taco Casserole Recipe


Junior Member

1 lb (500 g) lean ground beef

1 can (398 mL) Old El Paso* Refried Beans

1 jar (440 mL) Old El Paso* Thick N? Chunky Salsa

1 package Old El Paso* Taco Seasoning Mix

2 ½ cups (625 mL) coarsely broken tortilla chips

½ medium green bell pepper, chopped (¾ cup/175 mL)

4 medium green onions, sliced (1/4 cup/50 mL)

2 medium tomatoes, chopped (1 ½ cups/375 mL)

1 cup (250 mL) shredded Cheddar or Monterey Jack cheese

¼ cup (50 mL) sliced ripe olives

1 cup (250 mL) shredded lettuce


?Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

?In ungreased 2-quart casserole, place 2 cups (500 mL) of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

?Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup (125 mL) tomato and remaining 1/2 cup (125 mL) tortilla chips.


Junior Member
Chicken BLT Taco Salad Recipe

Here's a recipe that's taco related.


1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa (any variety)
1/2 cup (125 mL) low fat French dressing
4 slices sodium reduced bacon, cut into 1/2-inch pieces (optional)
1 tsp (5 mL) vegetable oil
4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix
6 cups (1.5 L) torn romaine or iceberg lettuce
1 medium yellow pepper, coarsely chopped

2 large tomatoes, coarsely chopped

1 medium avocado, peeled, pitted and cut into thin wedges
1 1/2 cups (375 mL) shredded reduced fat Monterey-Jack or Cheddar cheese
1/4 cup (50 mL) no fat sour cream (optional)
1/4 cup (50 mL) small triangular baked tortilla chips (optional)


In medium bowl, mix dressing ingredients until well blended.
In large nonstick skillet, cook bacon over medium heat until crisp. Drain well on paper towl. Wipe out skillet. Heat oil in skillet over medium high heat. Add chicken, cook until no longer pink. Stir in taco seasoning mix and 1/3 cup water. Reduce heat and cook 5 minutes. Cool slightly. Refrigerate 30 minutes or until chilled.
In deep 3-quart salad bowl, layer lettuce, chicken, bacon, pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.

Just before serving, top with cheese and avocado. Top with sour cream and tortilla chips if desired.

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Ground Beef and Salsa Chili


1 pound ground beef
1 medium onion, chopped (1/2 cup)
3 cups low-sodium tomato juice
1 12-ounce jar thick and chunky salsa (1-1/2 cups)
1 15-ounce can chili beans
1 14-1/2-ounce can low-sodium diced tomatoes
1 10-3/4-ounce can reduced-sodium condensed tomato soup
1/2 of a 1-3/4-ounce package chili seasoning mix
Shredded cheddar cheese (optional)
Chopped onion (optional)


1. In a large saucepan, cook beef and onion until meat is brown and onion is tender. Drain fat. Stir in tomato juice, salsa, beans, undrained tomatoes, soup, and seasoning. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
2. Top with cheese and onion, if you like. Makes 6 servings.