Taco Casserole
Taco casserole is a taco in casserole form. It has all of the delicious elements of a taco but it requires less time in the kitchen.
Servings 6
Calories 943kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion about ½ cup finely diced
- 3 cloves garlic minced
- 1 pound ground beef lean
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 15 oz black beans drained and rinsed
- 15.5 oz salsa
- 10.5 oz corn whole kernel - drained well
- 1 ½ cups corn chips coarsely crushed - or tortilla chips
- 2 cups Mexican blend cheese shredded - or cheddar
Topping Choices
Shredded lettuce
Avocado
Cilantro
Sour cream
Black Olives
Your favorite toppings
Instructions
- Preheat the oven to 350 degrees F.
- Coat a 13x9 baking dish with cooking spray. Set aside.
- In a large skillet over medium-high heat, heat the oil and add the onions.
- Cook for 2-3 minutes or until onions are soft.
- Add the garlic and cook for an additional minute.
- Add the ground beef to the pan and break it apart with a spatula, cook until browned, drain if necessary. I like to swap out my spatula once most of the meat is browned to avoid contaminating the cooked beef with the spatula that was touching the raw meat.
- Return the beef to the pan and add the seasonings, stir to combine.
- Stir in the beans, salsa, and corn and then cook until heated through.
- Pour the mixture into the prepared baking dish.
- Sprinkle the top with the crushed corn chips and shredded cheese.
- Bake for 12-15 minutes or until the cheese is melted and the casserole is heated through.
- Serve immediately with your favorite toppings.
- Store any leftovers in the refrigerator.
Nutrition
Serving: 1g | Calories: 943kcal | Carbohydrates: 38g | Protein: 33g | Fat: 75g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 957mg | Potassium: 786mg | Fiber: 9g | Sugar: 4g | Vitamin C: 2mg | Calcium: 518mg | Iron: 4mg | Net Carbohydrates: 28g