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.

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Servings 8

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( 52 ) Ratings

52 Ratings

5 Stars 24%

4 Stars

3 Stars 15%

2 Stars 10%

1 Stars

Member Reviews ( 20 )

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ingredients 11
Prep Time 20 min
Total Time 45 min

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

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

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Expert Tips

Shredded taco-flavored cheese or Mexican cheese blend can be substituted for the Cheddar cheese.

One tablespoon cornmeal can be sprinkled over the dough before baking instead of the crushed corn chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 10g, 10% Trans Fat 1g 1% ),
Cholesterol: 95mg; 95%;
Sodium: 1470mg; 1470%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 5g 5% Sugars 7g 7% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gabbysgrammy

report Posted Jul. 13, 2012 11:07 AM

I made this for my grandchildren and they LOVED it!!!!!!!

BRTB

report Posted Jan. 30, 2012 3:01 PM

Great recipe! I made it for my husband and myself for dinner and it turned out great. He's the cook in the family and he loved it! The only thing was that the original recipe is very bland. I added red chili powder to taste and it definitely added the right amount of kick. I will definitely make this again.

newenglandcook

report Posted Nov. 5, 2011 10:47 AM

Everyone loved this recipe. I didn't notice the recipe called for 2 pounds hamburg... used only 1 pound and it still came out great with the original amount of other ingredients. When I need to cook for only two people, I will cut the recipe down to a half pound of meat. I wouldn't change a thing, but I did add more crumbled chips on top of the pizza dough. This recipe is a definite keeper... not sure if I'll make traditional tacos ever again.

sarabelle09

report Posted Nov. 2, 2011 11:50 AM

Not bad. I didn't add the olives because no one in my household likes them. Next time I think I would not bother putting the crushed corn chips on top. I don't think it added anything. I served it with corn chips on the side to mix in and that seemed to work great. I used sharp cheddar to try to give it some flavor. I might try to use the spicy taco seasoning next time to give it even more.

adelaide2

report Posted Aug. 11, 2011 2:47 PM

Wonderful dish- easy to prepare and everyone liked it. I went right by the recipe and would not change anything. Thanks, Pillsbury.