Taco Salad Casserole
Ingredients
- 1 (11-oz) bag tortilla chips, crushed
- 1 (7.6-oz) pkg Spanish rice mix
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 1 (16-oz) can refried beans
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 (8-oz) pkg shredded Colby Jack cheese
- 1 (8-oz) pkg shredded lettuce
- 3 Roma tomatoes, chopped
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 350°F. Place crushed chips in a lightly greased 13- x 9-inch baking dish. Cook rice according to package directions; spoon over chips.
- Meanwhile, cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Add taco seasoning and water; cook, stirring occasionally, until thickened. Stir in beans and corn; cook, stirring often, 2 minutes.
- Dollop beef mixture over rice, and sprinkle with cheese. Bake 20 minutes or until cheese is melted. Top with lettuce and tomatoes just before serving. Serve with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
953
|
953
|
| Fat (g) | 43 | 43 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 46 | 46 |
| Carb (g) | 98 | 98 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 1612 | 1612 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 2 | 2 |
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