Taco Salad Casserole

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Ingredients

  • 1 (12-oz) pkg tortilla chips, crushed
  • 1 (6.4-oz) pkg Mexican rice
  • 1½ lb ground beef
  • 1 cup chopped onion
  • 1 (1-oz) envelope taco seasoning mix
  • ⅓ cup water
  • 1 (15-oz) can refried beans
  • 1 (12-oz) pkg frozen whole kernel corn, thawed
  • 1 (8-oz) pkg shredded Monterey Jack cheese
  • 1 (8-oz) pkg shredded lettuce
  • 3 Roma tomatoes, chopped
  • 1 (8-oz) carton sour cream

Instructions

  1. Place crushed chips in a lightly greased broiler-safe 13- x 9-inch baking dish. Cook rice according to package directions; spoon over chips.
  2. Meanwhile, cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
  3. Add taco seasoning mix and water; cook, stirring occasionally, until thickened. Stir in beans and corn; cook, stirring often, 2 minutes.
  4. Preheat broiler. Dollop beef mixture over rice, and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is melted. Top with lettuce, tomatoes, and sour cream just before serving.

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