Here's another quick weeknight dinner that I found over at Taste of Home. This cooks up pretty quick, and you can speed up the prep time by chopping your onion and green pepper either that morning or the night before.
It's a basic dish...tacos in casserole form. Can't really go wrong with that (at least not in this house). Heath loves anything even remotely Mexican, and Jesse ate it, so that's always a win (I never know these days what he'll eat...it changes all the time).
Ok guys, just a quick post today. Jesse and I are headed into Charleston for the last time to walk around and grab some lunch. He loves playing with the cannons down on the battery, and I like walking around down there since it's usually much cooler on the water.
Have a great day!
Source: Adapted from Taste of Home
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 (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
1. Heat oven to 375. 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.
2. Place meat mixture in a greased 8 x 8 in. square baking dish. In a small bowl, stir refried beans; spread over meat. Top beans with cheese.
3. Bake uncovered for 15-20 minutes or until heated through. Top with lettuce, tomatoes, olives and crushed chips. Serve with sour cream and picante sauce.