Beef and Bean Taco Casserole


  • 1 pound of lean ground beef (at least 80%)
  • 1 can (16 ounces) Refried Beans
  • 1 jar (16 oz.) of Thick ‘n Chunky Old El Paso® sauce
  • 1 package (1 oz.) 40% less sodium taco seasoning mix
  • 2 1/2 cups of large pieces of tortilla chips
  • 1/2 medium green bell pepper, chopped (3/4 cup)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
  • 1/4 cup sliced ripe olives
  • 1 cup of cut lettuce


Heat the oven to 350 °F. In a 12-inch skillet, cook meat over medium-high heat for 5 to 7 minutes, stirring occasionally, until fully cooked; drain. Stir in refried beans, salsa and taco seasoning mixture. Reduce heat to medium. Bring to a boil, stirring occasionally.

In an ungreased 2-quart pot, place 2 cups of the tortilla chip pieces. Cover evenly with the meat mixture. Spread the bell pepper, onion, 1 cup of tomato, cheese and olives.

Bake uncovered for 20-30 minutes or until hot and bubbly and the cheese has melted. Cover the baked pot with lettuce, the remaining 1/2 cup of tomato and the remaining 1/2 cup of tortilla chips.


This is a simple recipe for take-out and baking. Just set aside the ingredients and serve it hot.
Instead of cheddar cheese, try a taco flavored cheese.


  1. Tammy

    I wish I could save your wonderful recipes, but it won’t let me.

    • Gailann

      You can save the webpage to your computer. I just did it. Just right click on the page and click on save.

  2. Janer

    Looks delicious – can’t wait to try!!

  3. Jackie Nelson

    Trying to save your beef and bean taco casserole. It won’t let me.
    Can you please send it to me.

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