Lunch: Easy Taco Bake

Old El Paso® salsa and seasoning mix add Mexican flavors to this cheesy casserole that's filled with beef and Progresso® beans and topped with Pillsbury® pizza crust.

Ingredients

2 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) pinto beans or Progresso™ black beans, drained, rinsed
1 can (3.8 oz) sliced ripe olives, drained
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2 cup corn chips, crushed
1 cup shredded Cheddar cheese (4 oz)
2 cups shredded lettuce
1 cup diced tomato (1 medium)
1/2 cup sour cream

Instructions

Heat oven to 400 °F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes.
Stir beans and olives into beef mixture. Cook until thoroughly heated and bubbly. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough over filling; sprinkle crushed corn chips over top.
Bake 13 to 17 minutes until light golden brown. Sprinkle cheese evenly over chips; let stand 5 minutes to melt cheese. Serve with lettuce, tomato and sour cream.

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