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 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8Servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2lbs.ground beef
1smallyellow onion, diced
1envelope taco seasoning
116 oz. can refried beans
1cupsour cream
110 oz can diced tomatoes with green chilies, drained
1/3cupblack olives, sliced
2 cupsshredded Mexican cheese blend
2cupscrushed corn chips
2cupsgarden salad mix
4green 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.