1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso® refried beans
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped
(3/4 cup) 4 medium green onions, sliced
(1/4 cup) 2 medium tomatoes, chopped
(1 1/2 cups) 1 cup shredded Cheddar or Monterey Jack cheese
(4 oz) 1/4 cup sliced ripe olives
1 cup shredded lettuce
1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
2 In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
3 Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.
