Beef and Bean Taco Casserole (Sondra)

I made this for dinner the other night. It was really good. It's kind of like a taco salad. I didn't really care for the chips on the bottom, they get soggy. I would rather have them on top or spoon the meat mixture over the chips on my plate. Also, instead of Refried beans I substituted 1 can of Kidney beans.

Beef and Bean Taco Casserole
1 Lb. lean ground beef

1 can (16 oz) refried beans

1 jar thick and chunky salsa

1 pkg. taco seasoning

2 1/2 c. coarsely broken, Doritos Nacho Cheese chips

1/2 medium green bell pepper, chopped

4 medium green onions, sliced

2 medium tomatoes, chopped

1 cup shredded cheddar or Monterrey jack cheese, grated

1/4 cup sliced olives

1 cup shredded lettuce

Heat oven to 350*F. In skillet brown the beef, drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2-quart casserole , place 2 cups of broken chips on the bottom. Top evenly with beef mixture. Sprinkle with cheese, bell pepper, green onions, 1 cup of tomatoes, and olives.Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup chips.