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Taco Casserole
This Taco Casserole was a quick and easy Mexican meal to prepare and it was a big hit in our test kitchen. I used our Manzanillo Seasoning as it has a bit more spiciness (but isn't super hot) to it than the Taco Seasoning does (which is better to use if you have kids or a palate that doesn't like spicier flavor). And since we are always trying to eat leaner when possible so we also used 96% ground turkey.
Also sometimes called a Mexican Casserole we found the crunchy texture of the crushed tortilla chips to be absolutely delightful and a bit of a surprise. This is one that will find it's way into our regular meal rotation.
This recipe calls for black beans, but I had just made a big pot of Borracho Beans and used those beans instead. Be creative and you will never serve a boring meal.
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Ingredients:
- 1/4 cup Manzanillo Seasoning or Taco Seasoning
- 1 lb lean ground beef or turkey
- 15 oz black beans (cooked from scratch or 1 can rinsed and drained)
- 1 can (11 oz) Mexican-style corn, drained
- 1 can (15oz) tomato sauce
- 1/4 cup black olives, chopped
- 1 cup cheddar cheese, grated
- 1 cup crushed tortilla chips - I used blue corn chips
Optional Toppings:
Sour cream
Chopped tomatoes
Sliced green onions
Directions:
- Preheat oven to 350°F.
- In large skillet, brown ground beef on medium high heat and drain if necessary.
- Stir in beans, tomato sauce, corn, olives and seasoning and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Spoon into two quart casserole dish and sprinkle with tortilla chips and cheese.
- Bake casserole for 10 minutes or until cheese is melted and serve with toppings.
Serves: 6
Nutritional Information (per serving - does not include sour cream):
Calories 496
Protein 35g
Carbs 66g
Cholesterol 64mg
Fat 11g
Sat Fat 3g
Trans Fat 0g
Fiber 13g
Sodium 377mg
Sugar 7g
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