Beefy Nacho Casserole

Kathie Carr


Recipe from a friend who loves Nachos. I have not tried this one.

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10 Min


50 Min


2 Tbsp
olive oil
1/2 lb
bell peppers, sliced, use both red and green if possible
1 1/2 lb
lean ground beef
1/2 tsp
garlic salt
tubes refrigerated pizza dough
1 jar(s)
(16 ounces) salsa, use your favorite
3 c
shredded taco cheese blend
can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
large scallions, trimmed and sliced (or substitute 1 large onion)

Directions Step-By-Step

Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375 degrees for 30 minutes. Sprinkle scallions (or onions) evenly over the top. Bake an additional 5 minutes.

About this Recipe

Course/Dish: Beef, Casseroles
Regional Style: Mexican