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Easy Taco Bake

50 Ratings
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Serves: 8 Prep time: 20 minutes

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All you need:

  • 2 pounds lean (at least 80%) ground beef
  • 1 (16 oz) jar Old El Paso Thick 'n Chunky salsa (2 c.)
  • 1 (1 oz) pkg Old El Paso taco seasoning mix
  • 1 (15 oz) can pinto beans or Progresso black beans, drained, rinsed
  • 1 (3.8 oz) can sliced ripe olives, drained
  • 1 (13.8 oz) can Pillsbury refrigerated classic pizza crust
  • 1/2 c. corn chips, crushed
  • 1 c. shredded Cheddar cheese (4 oz)
  • 2 c. shredded lettuce
  • 1 c. diced tomato (1 medium)
  • 1/2 c. sour cream

All you do:

  1. Heat oven to 400 degrees.
  2. 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.
  3. Stir beans and olives into beef mixture. Cook until thoroughly heated and bubbly. Spoon into ungreased 13-by-9-inch (3-quart) glass baking dish. Unroll dough over filling; sprinkle crushed corn chips over top.
  4. 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.
  5. Tips:
  6. Shredded taco-flavored cheese or Mexican cheese blend can be substituted for the Cheddar cheese.
  7. One tablespoon cornmeal can be sprinkled over the dough before baking instead of the crushed corn chips.

Daily Values:

20% vitamin A 15% calcium
4% vitamin C 25% iron

Nutrition Facts per serving:

Calories: 530 Fat: 25g
Carbohydrate: 44g Protein: 31g
Cholesterol: 95mg Saturated Fat: 10g
Dietary Fiber: 5g Sodium: 1470mg
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