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
Taco Salad Casserole
Gluten Free
Over 15g of Protein
30 min
Total Time
15 min
Prep Time
6
Servings
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 390, Total Fat 15g (Saturated Fat 5g, Trans Fat 0g), Cholestrol 60mg, Sodium 760mg, Carb 36g, Fiber 6g, Total Sugar 3g, Added Sugar 0g, Protein 30g, Vitamin D 0%, Calcium 20%, Iron 20%, Potassium 20%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.