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Beef & Bean Taco Casserole

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 2½ cups coarsely broken tortilla chips ½ medium green bell pepper, chopped (¾ cup) 4 medium green onions, sliced (¼ cup) 2 medium tomatoes, chopped (1½ cups) 1 cup shredded Cheddar or Monterey Jack cheese (4 oz) ¼ cup sliced ripe olives 1 cup shredded lettuce

Baked Zucchini Sticks and Sweet Onion Dip ~ Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick.

Mexican Lasagne. I would swap corn for flour tortillas and use smaller tomato pieces. But that's just our preferences.