Taco Salad Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 envelope taco seasoning

1/2 cup water

1 cup crushed tortilla chips

1 can (16 ounces) refried beans

1 cup shredded cheddar cheese

Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

 

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.