Taco Casserole Recipe (Easy)
Elevate your next Taco Tuesday with this easy taco casserole recipe! Made with loads of fresh produce and plenty of warm spices, it’s a crowd-pleasing meal that couldn’t be easier to make. Serve it up with all your favorite toppings for a nutritious dinner no one can resist!
Servings: 8 servings
Calories: 555kcal
Ingredients
- 2 teaspoon olive oil
- 1 lb ground beef
- Taco seasoning I used a store-bought packet but you can make your own too. You will need 3 - 4 Tbsp
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained
- 10 oz can diced tomatoes with green chilies I used Rotel
- ½ cup white onion diced
- 1 orange bell pepper chopped
- 1 green bell pepper chopped
- 1 cup quinoa dry
- 1 cup salsa
- 1 cup broth vegetable, chicken, or bone broth will work
- 4 oz mexican cheese
To garnish (optional):
- Avocado slices
- Cilantro leaves
- Chips
Instructions
- Preheat oven to 400 F. In a saucepan, heat the olive oil over medium heat and add the ground beef. Break up the ground beef into smaller pieces with a spatula as it cooks. When it begins to brown, add the taco seasoning and continue cooking the beef until it’s brown all the way through. Set aside.
- In a 9 x 13 inch dish, add the black beans, corn, diced tomatoes with green chilies, white onion, and orange and green bell peppers. Gently toss the items together in the dish to mix them up. Add the ground beef and mix again to distribute. Sprinkle the dry quinoa over top and toss again. (Lots of tossing the ingredients together which ensures they are evenly distributed).
- Pour the salsa and broth into the dish and toss one more time to coat the quinoa. Sprinkle the cheese over top of the dish in an even layer and bake in the oven for 20 - 25 minutes until the cheese is melted on top. Broil the dish for an extra minute or two to get a golden brown toastiness to the cheese. Let the dish set for at least 15 minutes before serving with avocado slices, cilantro, and chips if desired.
Notes
Storing : Let the casserole cool completely, and store it covered or in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 78g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 914mg | Potassium: 671mg | Fiber: 7g | Sugar: 48g | Vitamin A: 1004IU | Vitamin C: 38mg | Calcium: 157mg | Iron: 4mg