Beef Nacho Casserole

Ingredients

2 tablespoons  olive oil

1/2 pound  pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound  lean ground beef

1/2 teaspoon  garlic salt

1 pack Tacos/Toasted Bread/pizza dough

1 jar (16 ounces)  medium-hot salsa/tomato salsa from scratch

3 cups  shredded taco-cheese blend/Quickmelt/parmesan cheese

1 can (2.2 ounces)  sliced black olives, drained (about 1/4 cup)

3 large  scallions, trimmed and sliced

Directions

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 dough from pack. 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

Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet