Easy Taco Bake


Main Dish
Easy Taco Bake

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Layered taco bake with ground beef, sliced olives, dough, shredded cheese, shredded lettuce and a dollop of sour cream

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    We bet you've never used pantry ingredients like this before. And if you have, you know how awesome it is. This Mexican-inspired casserole is topped with a savory crust and comes together in just 20 minutes.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    2 lbs. 80% lean ground beef
    1 (16-oz.) jar Old El Paso Thick 'n Chunky salsa, about 2 c.
    1 (1-oz.) pkg Old El Paso taco seasoning mix
    1 (15-oz.) can pinto beans, or Progresso black beans drained and rinsed
    1 (3.8-oz.) can sliced ripe olives, drained
    1 (13.8-oz.) can Pillsbury refrigerated classic pizza crust
    ½ c. corn chips, crushed
    1 c. Hy-Vee shredded Cheddar cheese
    2 c. Hy-Vee shredded lettuce
    1 c. tomato, diced
    ½ c. Hy-Vee sour cream

    Things To Grab

    • Large 12-inch skillet
    • 9-by-13-inch casserole dish or 3-quart glass baking dish


    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 9-by-13-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.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 105mg
    • Sodium: 1450mg
    • Total Carbohydrates: 43g
    • Protein: 30g

    Daily Values

    Vitamin A 35%
    Vitamin C 15%
    Iron 30%
    Calcium 20%

    Recipe Source:

    Hy-Vee weekly ad from the week of August 7, 2013, Courtesy of General Mills