This Healthy Taco Casserole can go legitimately from the cooler into the stove for a simple weeknight supper! Family-accommodating and excessively straightforward to prepare.
How to make this easy taco casserole
This formula is very relaxed, and you can genuinely toss it together with what you have in your storeroom and what you have in the cooler.
cook some ground meat–I utilized ground turkey for these photographs and ground hamburger for the video!
slash up certain veggies–I utilized chime peppers, you could include a few zucchini, mushrooms or onions (cut them all very little)
Hurl up the entirety of your filling fixings with taco flavoring: cooked meat, slashed veggies, diced tomatoes, corn and dark beans (both discretionary!) and handcrafted taco flavoring. Or on the other hand, buy pre-made as a simple, alternate route!
Layer up your goulash you can genuinely take artistic freedoms here. Utilize a DEEP 9 x 9-inch dish and pack it in tight. I completed three layers of Grimm’s tortillas, beating with the filling and destroyed cheddar. End with a portion of the sauce and cheddar.
Prepare it up (or solidify now!). Secured for 30 minutes, revealed for 10.
Make the most of your simple taco meal as seems to be, or with avocado cuts, greek yogurt, salsa, or your fave taco additional items.
How to freeze this taco bake casserole
This makes for such a simple cooler feast; I would prescribe making 2-3 clusters to prepare a pack at the same time (if you have the space in your cooler).
To solidify this taco heat goulash, we will gather up to the preparing step. However, we won’t heat. Instead, enclose by foil, mark with the heating headings, and stop!
I evacuate my foil (to be reused for another more refreshing dinner).
Healthy Taco Casserole
This more advantageous taco dish can go legitimately from the cooler into the stove for a simple weeknight supper! Family-accommodating and overly simple to prepare.
- 1 lb ground meat (beef or turkey)
- 19 oz diced tomatoes
- 3 tablespoons taco seasoning (store bought or homemade both work great)
- 1 bell pepper (chopped)
- 1 can corn (drained)
- Black beans (optional; they make this casserole VERY full!)
- 1 1/2 cups mozzarella cheese (shredded; or Monterey Jack)
- 4 Grimm’s Corn & Wheat Tortillas (cut in half)
Warmth broiler to 350°F. Splash a deep 9 x 9-inch preparing dish with shower oil and put aside.
Cook ground meat in a large dish, separating it with a spatula until never again pink (around 10 minutes). Channel overabundance fluid and exchange to a large bowl.
To the bowl, including the diced tomatoes, taco flavoring, ringer pepper, corn, and discretionary dark beans. Blend it up until all around consolidated.
Layer the goulash in the preparing dish: Start by covering the base with tortillas (orchestrate them, so there are no gaps).
Next, include 1/3 of the blend from the bowl. Sprinkle with 1/3 of cheddar.
Rehash with every single outstanding fixing, completing with cheddar.
Spread goulash and heat for 20 minutes. Reveal and heat for an additional 10 minutes.
Give goulash a chance to stand 5-10 minutes before serving. Appreciate with tortilla chips, avocado cuts, or greek yogurt.