This taco salad casserole features well-seasoned ground beef over crushed tortilla chips and refried beans, baked with a cheesy top. The salad component is added over each serving, a really fun way to make a taco salad.

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 cup frozen roasted corn
• 3/4 cup water
• 1 (1 ounce) packet taco seasoning
• 1 (16 ounce) can refried black beans
• 6 cups nacho cheese or ranch flavor tortilla chips, plus more for serving
• 1 (8 ounce) shredded mexican cheese blend
• 1 heart of romaine lettuce, finely shredded
• 1 roma tomato, chopped
• 1/3 cup sour cream
• 1/3 cup taco sauce

Directions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. Cook ground beef, onion, and green bell pepper in a 12-inch skillet over medium heat, breaking up the meat with a wooden spoon, until meat is browned and vegetables are tender, 8 minutes; drain fat.
3. Stir corn, water, and taco seasoning mix into the skillet. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, 3 to 4 minutes.
4. Heat refried beans in a small bowl in the microwave until softened, 1 to 3 minutes, stirring once.
5. Place tortilla chips in the prepared baking dish and coarsely smash with your hands. Spoon refried beans over the chips and spread in an even layer. Top with ground beef mixture.
6. Bake in the preheated oven until heated through, about 15 minutes.
7. Top with cheese. Bake until cheese melts, about 5 minutes.
8. Top individual servings with romaine and tomato. Drizzle with sour cream, and taco sauce. Serve with additional tortilla chips.