1 pound ground beef
1 cup chopped onion
1 cup shredded green bell pepper
1 cup chopped green bell pepper
1 (16 ounce) can refried beans, divided
1 (8 ounce) package shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 (16 ounce) container sour cream
1 teaspoon chili powder
3 teaspoons taco seasoning
1 (16 ounce) can refried beans, divided
1 (16 ounce) container sour cream
1/2 cup tomato sauce
1 (8 ounce) can tomato paste
1 can sliced mushrooms, drained
1 (16 ounce) can sliced black olives, drained
1 (8 ounce) can sliced avocado
1 (8 ounce) can mushrooms, drained
1 tablespoon chili powder
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, brown the ground beef and onion. Stir in green bell pepper and green bell pepper. Cook over medium heat for 5 minutes. Reduce heat to medium and add the refried beans. Saute for 4 minutes or until beef is evenly browned. Mix in cheese, sour cream, chili powder, and taco seasoning.
Line a medium baking sheet with foil. Spread half of the beef mixture on the foil; seal foil and place on top of the casserole. Sprinkle with cheese sauce. Arrange the cheese sauce in the bottom of the foil. Cover with the remaining half of beef mixture.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until internal polishes of the meat are opaque.
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