Beef and Bean Taco Casserole

Man, oh man! You guys sure are going to get sick of me. I'm on a cooking kick lately, which I'm sure my husband is thankful for. He gets to eat something other than Dino-Nuggets and tater rounds. Hehehehe. This is an easy dish that came from a cookbook I have Pillsbury's Annual Recipes. It was super good, and didn't take a whole lot of time to prepare. And honestly, at this time of year, these kinds of recipes are a life saver! Enjoy!
Beef and Bean Taco Casserole
1 lb. lean ground beef
1 can refried beans
1 jar Salsa
2 1/2 c. coarsely broken tortilla chips
1/2 medium green bell pepper, chopped
4 medium green onions, sliced
2 medium tomatoes, chopped
1 c. shredded cheddar cheese
1/4 c. sliced ripe olives
1 c. shredded lettuce
Heat oven to 350 degrees. IN a skillet, cook beef over medium-high heat 5-7 minutes or until done; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2 qt. casserole dish, place 2 c. of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 c. of the tomato, the cheese and the olives. Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 c. tomato and remaining 1/2 c. tortilla chips.