Taco Casserole
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Here’s a simple, Mexican inspired recipe to help get you through the week. This dish uses canned enchilada sauce to cut down on cooking time to create a healthy taco casserole. The toasted corn tortillas add a nice crunch to this dish instead of using fried tortilla chips. It also cuts down on the fat and bulks up the fiber content. Combined with a mixture of lean ground beef, black beans, onions, and tomato, this is the perfect meal to get your week started. Be sure to have enough leftovers for the rest of the week for a quick re-heat. Using leftovers helps you save money in the kitchen by maximizing your food dollars and minimizing food waste. Here are some recipe ideas to help you make the most of this taco casserole any day of the week: combine it with some eggs for a chili omelet, put it over a bed of spinach for a light salad, top it on spaghetti squash or pasta or make a chili burger out of it.
Taco Casserole
6 servings
Ingredients
• 12 small corn tortillas
• 1.5 pounds lean ground beef or turkey
• 1/4 teaspoon salt
• 1 15-ounce can black beans, rinsed
• 1 10-ounce can enchilada sauce, (1 1/4 cups)
• 1 8-ounce can no-salt-added tomato sauce
• 1 onion, diced
• 1 cup grated extra-sharp Cheddar cheese, (4 ounces)
Directions
1. Preheat oven to 375°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.
2. Spray tortilla lightly with cooking oil. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 10 to 12 minutes. Let cool.
3. Meanwhile, in a non-stick skillet, cook the ground beef or turkey and diced onion on medium-high heat until meat is cooked through
4. Stir together black beans, enchilada sauce, tomato sauce, meat and onion mixture and cheese in a large bowl. Add the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 15 minutes.
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