Taco Casserole
This taco casserole offers a perfect blend of taco flavors all made in one pan. It's warm, spicy, smoky and tangy. High protein and gluten-free.
Servings: 6 bowls
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium yellow onion chopped
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 cups tortilla chips crushed
- 1 14 oz can black beans rinsed and drained
- 1 12 oz can corn drained
- 1 15.5 oz jar salsa use your favorite kind
- 2 cups cheddar shredded, divided
Toppings
- Grape tomatoes halved
- Scallions chopped
- Avocado chopped
- Olives sliced
- Lettuce chopped
- Cilantro chopped
- Sour cream
Instructions
- Preheat the oven to 350F and prepare a 9x13 casserole dish.
- Place a large skillet over medium-high heat and add in olive oil. Once hot, add in the ground beef and break it apart. Then, add in chopped onion and stir it well. Cook for around 5 minutes.
- Now add chili powder, paprika, garlic powder, onion powder, and cumin. Stir well to cover the beef with the seasonings and cook for another 5 minutes.
- While cooking the beef, cover the casserole dish with crushed tortilla chips.
- Once you've cooked the beef, remove excess liquids from the skillet and add in black beans, corn, salsa, and 1 cup of cheddar cheese. Give it a stir and warm up until the cheese starts melting.
- Cover the tortilla chips with the beef mixture from the skillet. Top up with the remaining 1 cup of cheddar cheese evenly.
- Bake in the oven for 15-20 minutes until the cheese has nicely melted and bubbles on the sides.
- Cover the casserole with tomatoes, scallions, avocado, olives, lettuce, cilantro and sour cream before serving. Enjoy!
Nutrition
Serving: 1 bowl (14 oz) | Calories: 557kcal | Carbohydrates: 39g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 13g | Trans Fat: 0.9g | Cholesterol: 89mg | Sodium: 1325mg | Potassium: 1049.1mg | Fiber: 11g | Sugar: 7.3g | Calcium: 362mg | Iron: 4.5mg