Beef and Bean Taco Casserole

My kids love tacos, but they get so frustrated when they are trying to eat a crunchy tortilla taco and it breaks into pieces after one bite. This casserole is basically a crunchy beef and bean taco all spread out in a casserole dish . . . and my kids INHALE it. It’s such a quick and easy meal that you will have to add to your meal rotation!

Serves: 12

Beef and Bean Taco Casserole

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1 lb lean ground beef
  • 1 can (16 ounce) refried beans (or make these easy homemade refried beans!)
  • 1 jar (16 ounce) salsa
  • 1 package (1 ounce) taco seasoning mix
  • 2 1/2 cups coarsely broken tortilla chips
  • 1 medium green bell pepper, chopped
  • 4 medium green onions, sliced (about 1/4 cup)
  • 2 medium tomatoes, chopped
  • see savings
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup sliced ripe olives
  • 1 cup shredded lettuce


  1. Heat oven to 350 degrees Fahrenheit. In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
  2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
  3. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.
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