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.
Servings and Ingredients
|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
- Heat oven to 400 degrees.
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.
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.
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.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 105mg
- Sodium: 1450mg
- Total Carbohydrates: 43g
- Protein: 30g
Hy-Vee weekly ad from the week of August 7, 2013, Courtesy of General Mills