- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 4 - 6 servings
A full-on taco dinner in casserole form, this dish covers it all. Layered tortilla chips on the bottom, topped with cheesy refried beans and seasoned ground beef, this hearty casserole is a definite crowd pleaser. It's quick and easy to make - perfect for a weeknight meal.
here’s a video showing how to make it:
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Ingredients
- vegetable oil - 1 tbsp
- onion - 1 small, chopped
- garlic - 2 cloves, minced
- ground beef - 2 pounds
- taco seasoning - 1 package (1 1/4 oz)
- tomato paste - 1 6 oz can
- water - 1/2 cup (or 1 tomato paste can full)
- refried beans - 2 15 oz cans
- colby jack cheese - 3 cups, shredded
- salsa - 2 cups
- corn chips - 4 cups, crushed
- black olives - 1 cup, sliced
- tomatoes - 2, seeded and diced
how to
- Preheat the oven to 350 F.
- Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute or two.
- Increase the heat to medium high, add the beef and cook until browned, then drain.
- Add the taco seasoning, tomato paste and water and cook and stir until thickened, about 5 more minutes.
- Put the refried beans in a saucepan, and stir in half of the cheese and the salsa. Heat over medium heat until hot, stirring often.
- Spread half of the corn chips on the bottom of a 9x13 casserole dish. Pour and spread the bean mixture over the top, then cover with the rest of the corn chips. Spoon the taco meat on top of the chips then sprinkle on the remaining cheese and the sliced olives.
- Bake for about 20 - 25 minutes, or until the cheese is melted and the casserole is heated throughout.
- Sprinkle with diced tomatoes and serve.
How well does this dish freeze? Has anyone trying freezing it then reheating it at a later date?
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I made this tonight. It is awesome. Taste like a Frito chili pie
Right? I LOVE it! Thanks for the comment. 🙂
Making this tonight and want to make sure of quantity. Are the corn chips measured 4 cups before or after being crushed?
I would say after being crushed – but it’s really up to you. Just so you have enough to cover fully two layers. Let me know how this comes out for you!
I subscribe to your food blog & really enjoy it, all the hard work that you put into your food blog, it is very evident! Thank you so very much for all of the work and love that you pour into your blog; I assure you that it is greatly appreciated and the recipes are delicious!
I noticed your “Pingback” on this casserole recipe so I know that you give credit to another’s recipe.
I just sent you an e-mail with a recipe in it for Restaurant Style Salsa from another blogger, it has a picture and the link to her site is beneath the title of the recipe. I never buy bottled salsa since I found her recipe; this recipe almost fills a square 7 cup plastic container. As long as it is refrigerated it will not go bad and though it calls for 1 jalapeno I use two medium jalapenos. I go through about 1 recipe of this a month. I cannot eat my eggs of a morning without my salsa, not to mention I can’t abide ketchup on a hamburger but I love this salsa on mine! I guess it is the Texan in me as I used to love onion sandwiches when I was a child!
Wishing you a very blessed week.
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This looks great! And with all the cold weather, I love casseroles.
cant wait to make this yummmm
🙂
Would this be corn chips,as in Fritos or tortilla chips?? Looks delish!!
I had a dilemma in the grocery store trying to decide. I ended up using tortilla chips, but next time I am gonna try Fritos. 🙂
Thanks so much!! I will try this tomorrow at the cabin!!
I love the recipes that you post. Thank you for easy fixings !!
Aw, you’re so welcome. 🙂 That makes me super happy to hear.