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layered taco salad with chips
Layered Taco Salad Casserole
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Summertime dinners can feel monotonous. It's hot and everyone is starving. I don't want to spend a ton of time in the kitchen and that's why quick dinners are even more important to me.  My family of boys enjoys this easy to make Taco Salad Casserole with basic ingredients I always have on hand, It's nothing fancy but it switches things up on taco night!

Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Servings: 8
Calories: 438 kcal
Author: Brandy
  • 1 pound ground beef
  • ¼ cup chopped onion
  • ¼ cup chopped bell pepper
  • cup taco seasoning
  • ½ cup water
  • 2 cups crushed tortilla chips
  • 1 16 ounce can refried beans
  • cup shredded Mexican cheese blend
  • Top with shredded lettuce tomatoes, sour cream, avocados and salsa.
  1. In a large skillet cook ground beef, onion and green pepper until meat isdone. Drain grease. Add taco seasoning and water. Cook about 3 minutes until it thickens. Remove from heat.
  2. Preheat oven to 375 degrees F.
  3. Place chips in the bottom of a 9x13 inch baking dish. Drop spoonful’s of beans over the chips and carefully spread beans over chips. (This is messy)
  4. Spoon ground beef mixture over beans and top with cheese.
  5. Bake at 375 degrees F for 15 minutes or until cheese is melted.
  6. Top with lettuce, tomatoes, olives, sour cream and salsa.
  7. Enjoy!