It's been a while since I posted a recipe review, but I must remind you that I have strict standards. I won't post any recipe review unless it's something I truly love and will, without a doubt, make again. So that being said, this taco casserole is definitely going on our meal rotation. It's simple, quick, and makes a lot of leftovers for lunches.
It's actually another recipe coming from my brother's kitchen (like the blueberry muffins). He really needs to start a food blog.
- Don't ever buy taco seasoning packets again. Making your own is very easy, tastes just as good (if not better) and allows you to control the amount of salt.
- You could add all sorts of veggies to this casserole to amp the nutrition, such as mushrooms, and peppers.
- You can also make it vegetarian by subbing the ground beef with more beans or tempeh would be good, too. Oh and subbing the chicken stock with vegetable stock.
Taco Casserole with Homemade Taco Seasoning
prep time: 10 minutes
cooking/baking time: 20 minutes
- 1 pound lean ground beef (or turkey)
- 1 cup low sodium chicken stock
- homemade taco seasoning (see below)
- 1 cup corn
- 8 oz black or pinto beans
- 8 oz can tomato sauce
- 2 cups cheddar or mexican blend cheese, shredded
- 11 oz bag salted corn tortilla chips
- 1 tomato, chopped
- 2 cups, shredded lettuce
Homemade Taco Seasoning
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Move rack to middle of oven. Preheat oven to 350 degrees.
- Brown ground beef in a medium saute pan. Drain excess grease and return to pan.
- Add chicken stock and taco seasonings to ground beef. Cook until about 1/3 of liquid is absorbed.
- Add corn, beans, and tomato sauce. Bring to temperature.
- Layer baking dish (9x13) with ground beef mixture > tortilla chips > cheese until all beef mixture is used. Top with cheese.
- Baking about 5-10 minutes or until cheese is melted.
- Top with fresh chopped tomatoes and shredded lettuce.