Wednesday, December 4, 2013

Crunchy Taco Casserole

I rarely make casseroles but if it involves tacos then I am definitely going to make it! I tweaked a few of the ingredients but this was a delicious casserole that the whole family enjoyed.

Crunchy Taco Casserole
Adapted from Taste of Home
Serves 6
Cal 268, Carbs 15.6, Fat 13.5, Fiber .8, Protein 21

16 oz. lean ground beef
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. garlic powder
1/2 tsp. salt
1 can rotel, undrained
1 can healthy request cream of mushroom soup
3/4 cup reduced fat shredded cheddar cheese
3 cups corn or tortilla chips
tomato, olives, lettuce or any other toppings of your choice

Pre-Heat oven to 375.

While oven is pre-heating brown ground beef. Drain and add in chili powder, cumin, garlic powder, salt, soup, rotel, and 1/4 cup cheese. Stir and let simmer for 10 minutes.

To assemble, layer meat mixture and tortilla chips. Top with cheese. Bake, uncovered for about 15 minutes or until casserole is heated through and cheese is melted. Enjoy!


  1. Mmmmh! This is totally my kind of dish!

    -Kristina (Mother's Niche)

  2. I just found your blog and I LOVE it for WW recipes! I just went through and printed off about 60 recipes to try!


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