Beef Nacho Casserole

This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.

Beef Nacho Casserole
Servings: 8 Prep 10 mins Bake 375°F 35 mins Cook 5 mins


  • 2 tablespoons olive oil
  • 1/4 pound pre-sliced sweet red peppers (about 1/2-inch-wide strips)
  • 1/4 pound pre-sliced sweet yellow peppers (about 1/2-inch-wide strips)
  • 1 pound lean ground beef
  • 1/2 teaspoon garlic salt
  • 2 tubes (10 ounces each) refrigerated pizza dough
  • 3 cups shredded taco-cheese blend
  • 1 jar (16 ounces) medium-hot salsa
  • 1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
  • 3 large scallions, trimmed and sliced

Make It

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

2. 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.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. 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.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 502, Fat, total (g): 25, chol. (mg): 51, sat. fat (g): 9, carb. (g): 40, fiber (g): 3, pro. (g): 31, sodium (mg): 1181, Percent Daily Values are based on a 2,000 calorie diet.