One of my family’s favourite types of cuisine is Mexican—tacos, nachos, burritos, enchiladas…who’s kidding who? Anything smothered in melted cheese gets a thumbs-up in our house. We try to mix up the menu as much as possible, but one dish I keep getting requests for is what I call Beef Taco Casserole. It’s simple, delicious and nutritious—packed with vegetables, protein, calcium and fibre.
For busy weeknights, this dish can be made ahead of time (up to the step of spooning into the casserole dish), covered and refrigerated. When you are ready to cook it, top with sour cream, cheese and chips and then cook, covered, for 20 minutes, uncover and continue cooking for another 20 minutes.
Mix up your weekly meal plan by adding this wonderful Mexican-inspired dish to your repertoire.
Beef Taco Casserole
Serves 8
You’ll Need
- 2 tsp vegetable oil
- 1½ lbs lean ground beef
- 1 small onion, finely chopped
- 1 can black beans, rinsed and drained
- 1 cup frozen or canned corn
- ½ cup water
- 1 package taco seasoning
- 2 cups cooked brown rice
- 1 cup low-fat sour cream
- 1 cup cheddar cheese, shredded
- 2 cups nacho chips, crushed (or taco shells)
- 3 cups lettuce, chopped
- 2 tomatoes, chopped
- 1 avocado, chopped
- 2 Tbsp fresh cilantro, chopped
- ½ cup salsa
- Fresh hot chiles, diced (optional)
Prep and Cook
- Preheat oven to 375°F.
- Heat vegetable oil in a large skillet and sauté onion and ground beef until meat is cooked and slightly browned.
- Drain any excess oil from the skillet.
- Stir in canned beans, corn, water, taco seasoning and rice.
- Cook and stir until heated through.
- Spoon mixture into a greased 13” x 9”, oven-safe casserole dish.
- Top with sour cream, cheese and nacho chips and bake, uncovered, for approximately 30 minutes or until heated through.
- Serve immediately.
- Leave the lettuce, tomato, avocado, cilantro and salsa out on the table for your family build their own tacos.
What’s for dinner at your house?
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