Taco Salad Casserole

by Suzanne on February 16, 2013

in Savory

taco salad casserole1My family and I love Mexican dishes and taco salad is at the top of the list for a few reasons. It’s easy to make, it’s pretty inexpensive and it tastes great. I like easy recipes that don’t take much thinking especially during the week while we are busy with school and other activities. While on pinterest, I found a new twist on the classic taco salad and so I gave it a try and we loved it. In this recipe the taco meat is mixed with re-fried beans which makes the meat mixture creamy. A bed of crunched tortilla chips is laid on the bottom of the casserole dish then the meat mixture goes on top.  Bell pepper, onions and tomatoes top the meat mixture and then a layer of cheese. The casserole gets baked until bubbly, when it’s done the lettuce mixture tops it off. Even if you are not much into cooking you can’t mess this recipe up, so give it a try.

Taco Salad Casserole

1 lb. ground turkey or beef
1 can 16 oz. re-fried beans
1 package taco seasoning
2 1/2 cups coarsely crushed tortilla chips
1 medium bell pepper chopped
2 tomatoes chopped
1/2 yellow onion chopped
1 1/2 cup Colby Jack cheese shredded
1 avocado chopped
1 cup lettuce shredded

Step 1: Brown meat and drain. Return to skillet add taco seasoning and cook according to directions. Then add the re-fried beans. Heat thoroughly.
Step 2: Coarsely crush chips and place two cups on the bottom of a 2-qt. casserole dish.
Step 3: Top with the meat mixture and cover with onions, 1 cup of the tomatoes, bell pepper and the shredded cheese.
Step 4: Bake uncovered on 350 F for 20-30 minutes or until the cheese is all hot and bubbly.
Step 5: Top with remaining tortilla chips, tomatoes and the chopped avocado. Serve with sour cream and salsa.
Notes: If you plan to serve the whole casserole put the lettuce on top but if you are planning to serve a small family with leftovers just sprinkle the lettuce on the individual servings so it will not get wilted from the heat of the cooked casserole.
Recipe slightly adapted from: Pearls Hand Cuffs and Happy Hour
Serves: 6-8

taco casserole

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1 The Café Sucré Farine February 16, 2013 at 7:11 am

What a fun family night dinner, I know it must exude a delicious aroma as it bakes!

2 Patty February 16, 2013 at 7:49 am

Hi Suzanne! Great family dinner, I love Mexican flavors and really like the idea of a dish that includes a salad-I know my family would love this one. xxooxx Patty

3 Valerie February 16, 2013 at 10:32 am

What a fun way to jazz up salad! I ♥ anything that involves avodadeos. 😉

4 Laura (Tutti Dolci) February 16, 2013 at 11:09 am

I love taco salad, what a great way to serve it!

5 Tessa February 16, 2013 at 5:40 pm

Perfect weeknight dinner! Lovely photos!

6 Lisa {AuthenticSuburbanGourmet} February 17, 2013 at 11:02 am

What a simply delish dinner that is easy to make plus a ton of flavor! Love it!!! Hope your 3 day weekend is going great!!!

7 Jen L | Tartine and Apron Strings February 17, 2013 at 3:25 pm

You are in a taco run right now! But I am not complaining, because tacos and other Mexican inspired foods are a personal fave! This casserole ia a beauty. Can’t resist this if it was in front of me…

8 Terra February 17, 2013 at 10:49 pm

There was an enchilada casserole we loved, but it is not healthy at all. This casserole sounds fabulous, and healthier, which is perfect to me! Yum, Hugs, Terra

9 Paula February 18, 2013 at 7:33 am

I can tell this would taste fabulous. I always eat chili with lots of lettuce, and of course, chips and cheese–kinda similar…maybe. Love Tex-mex!

10 Suzanne February 19, 2013 at 10:54 am

I think you will really like this recipe Paula.

11 CCU February 18, 2013 at 1:36 pm

A hearty but delicious and fresh dinner 😀

Choc Chip Uru

12 Suzanne February 19, 2013 at 10:53 am

Thank you 🙂

13 Cookin Canuck February 19, 2013 at 7:58 am

My family adores Mexican food, too, and I know they would gobble up this salad.

14 Suzanne February 19, 2013 at 10:52 am

Yes we can never get enough Mexican favors!

15 Sandra's Easy Cooking February 19, 2013 at 9:36 am

I love this…what a great recipe and pics are stunning and so inviting! Thanks for sharing and have a wonderful day!!!!

16 Suzanne February 19, 2013 at 10:51 am

Thank you Sandra, you too!

17 Jean (Lemons & Anchovies) February 19, 2013 at 8:15 pm

Oh, wow. I love the sound of this casserole. This is the kind of thing I could eat all week and not tire of. Love this, Suzanne!

18 Carol | a cup of mascarpone February 20, 2013 at 6:51 pm

What a comforting casserole, Suzanne! I love it!

19 Nutmeg Nanny February 21, 2013 at 1:19 pm

Love taco salad! This looks great!

20 Amy @ Fun With Family and Fitness March 5, 2013 at 9:28 am

Just made this last night for dinner! It was fantastic! I used ground turkey and organic blue tortilla chips that I had on hand. This recipe is a keeper! 🙂

21 Suzanne March 5, 2013 at 6:17 pm

Awe thanks for coming back and letting me know, we like this casserole too, sounds like you made it even healthier with using organic blue corn chips!

22 Betty Ann @Mango_Queen March 10, 2013 at 2:16 pm

This taco salad looks terrific and I can’t wait to dig into it. Lovely photos, too. Thanks for sharing the recipe. This reminds me of spring and all the bountiful veggies of the season. Happy Sunday!

23 Emily Ramirez May 1, 2014 at 9:05 am

Thanks for sharing this recipe. It looks delicious! We’ve featured it on our blog, Recipe Chatter. You can check it out here: http://www.recipechatter.com/getting-hot-here-hot-salad-recipes/

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