Shelly's Recipe

MEXICAN TACO CASSEROLE

Category: Casseroles - Beef

2 cups coarsely crushed corn chips
1 lb ground beef
1 medium onion, chopped
4 large garlic cloves, minced
1/2 tsp crushed chili flakes (optional or adjust to heat level)
1 (1-1/4-oz) pkg taco seasoning mix (I use my taco seasoning mix)
1/4 cup water
Salt and pepper, to taste
1 (14 or 15-oz) can refried beans
2 cups shredded Mexi-blend or cheddar cheese, divided
1 1/4 cups salsa (mild, medium or spicy)
1/2 cup sliced black olives (can use more)
2 green onion, chopped
1 tomato chopped

Preheat oven to 350. Grease an 8 x 8-inch baking dish. Sprinkle the crushed corn chips into the bottom of the baking dish. Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.

In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned. Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans. Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives. Bake for about 20-22 minutes or until just heated through. Sprinkle the chopped tomatoes on top. Allow to stand for 10 minutes before serving.