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Taco Casserole on Lettuce

A delicious taco salad that can be served on lettuce or served as dip.
Course Casserole, Cinco de Mayo, Salad, taco
Cuisine All-American, Mexican
Keyword casserole, Cinco de Mayo, Salad, taco
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 lbs. ground beef
  • 1 small yellow onion, diced
  • 1 envelope taco seasoning
  • 1 16 oz. can refried beans
  • 1 cup sour cream
  • 1 10 oz can diced tomatoes with green chilies, drained
  • 1/3 cup black olives, sliced
  • 2 cups shredded Mexican cheese blend
  • 2 cups crushed corn chips
  • 2 cups garden salad mix
  • 4 green onions, sliced
  • taco sauce
  • avocado, chopped
  • shredded cheddar cheese
  • cilantro and lime juice

Instructions

  • Preheat oven to 350 degrees. Brown the ground beef and diced onions in a large skillet. Cook over medium heat until the meat is cooked through. Drain off grease. Add ¾ cup water and taco seasoning mix. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Stir in sliced black olives and chopped tomatoes with green chilies. Remove from heat. Set aside.
  • Spread the refried beans in an even layer in a 9 x 13 baking dish. Spread the sour cream over the refried beans. Top with cooked ground beef mixture, then with shredded cheese blend.
  • Bake, uncovered, 30 minutes, or until Cheese is melted and casserole is heated through. Serve with corn chips, lettuce mix, green onions, avocado, taco sauce, cilantro, lime and extra shredded cheese.