Recipe
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Description
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
Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 105mg
- Sodium: 1450mg
- Total Carbohydrates: 43g
- Protein: 30g
Daily Values
Recipe Source:
Hy-Vee weekly ad from the week of August 7, 2013, Courtesy of General Mills