Healthy Taco Casserole
Ingredients
The casserole
-
1
lb
lean ground beef
-
½
medium
onion, diced
-
1
small
bell pepper, diced
-
2
small
zucchini, diced
-
3
cloves
garlic, minced
-
2
Tablespoons
taco seasoning
-
1
14-oz can
fire-roasted diced tomatoes
-
1
6-ounce can
tomato paste
-
2¾
cups
beef broth
-
½
cup
frozen corn
-
1
15-oz can
black beans, drained and rinsed
-
1
cup
uncooked long-grain white rice
-
1½
cups
shredded cheddar or Monterey Jack cheese, divided
Optional toppings
-
Salsa
-
diced avocado
-
sour cream
-
fresh cilantro
-
lime wedges
-
pickled jalapeños
Instructions
- Preheat the oven to 375°F and prepare a baking dish with cooking spray.
- In a skillet, cook the ground beef, onion, and bell pepper until the beef is just pink and the vegetables have softened.
- Add zucchini, garlic, and taco seasoning, cooking until the zucchini is tender.
- Drain excess fat and transfer the mixture to the baking dish.
- Stir in diced tomatoes, tomato paste, beef broth, corn, beans, rice, and half of the cheese.
- Cover with foil and bake for 50-65 minutes until the rice is tender.
- Remove foil, add remaining cheese, and bake until bubbly.
- Let it stand for 5 minutes before serving with optional toppings.
Nutrition Facts (estimated)
Servings
8
Calories
430
Total fat
10g
Total carbohydrates
57g
Total protein
25g
Sodium
500mg
Cholesterol
0mg
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