Taco Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of corn tortillas, seasoned ground beef with vegetables, beans, and melted cheese create a Tex-Mex lasagna. Hearty and deeply flavorful, serve with salsa and sour cream on the side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 Tbsp olive oil
- 1 1/4 cups chopped red onion (or yellow onion)
- 1 1/4 cups chopped red bell pepper
- 1 1/4 lbs. lean ground beef
- Salt ( and freshly ground black pepper)
- 1 Tbsp minced garlic
- 2 Tbsp chili powder*
- 1 1/2 tsp ground cumin
- 1 (14.5 oz) can black beans, (drained and rinsed)
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 cup frozen corn
- 1/4 cup water (or chicken broth)
- 1 1/2 Tbsp lime juice, (plus lime wedges for serving)
- 1/2 cup chopped cilantro
- 2 cups shredded cheddar cheese**
- 2 cups shredded Monterey jack cheese
- 15 (6-inch) corn tortillas, (cut into halves)
- Taco toppings ((optional, see notes))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 642mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 398mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.