Cheesy, Sharable And Totally Delicious

Do not wait until the last minute to plan your Super Bowl Party food list.  I have been planning for months and this one has been on the list ever since.  It is full of cheese, beans, chicken and all the flavors I love of Mexican cuisine.

I am so excited to give this a try once again and I know the compliments will just come pouring in as people enjoy this.  The best part about this all is that this casserole is not only perfect to share, but it is EASY!

Check out what our friends over at Six Sister’s Stuff had to say about this:

“This quick and easy taco salad casserole is a great meal to throw together when you’re in a pinch for time. I had all the ingredients in my pantry and fridge, so all I had to add was the ground meat!”

I also have all the ingredients in my pantry and fridge, so this is a great recipe to have on hand for those last minute dinners!




1 lb ground beef (or ground turkey)

1/4 onion, diced

1/4 green pepper, diced

1/2 cup water

1 package Old El Paso taco seasoning

1 cup crushed Old El Paso tortilla chips

1 16-oz can Old El Paso refried beans

1 cup shredded Kraft cheddar cheese

Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.




In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally until meat is browned.

While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8×8″ pan. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.

Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.

Top with the cup of cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve warm.







Quick Tip: Serve this a dollop of guacamole

Thanks again to Six Sister’s Stuff for this amazing recipe.

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