My Fitness One Pot Taco Casserole Recipes

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MY FITNESS ONE-POT TACO CASSEROLE



My Fitness One-Pot Taco Casserole image

Make and share this My Fitness One-Pot Taco Casserole recipe from Food.com.

Provided by Diane

Categories     Mexican

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs lean ground turkey
1 (15 ounce) can corn, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
1 1/2 cups restaurant-style salsa, I used medium
1/2 large onion (3? in diameter)
1 tablespoon taco seasoning
1 cup shredded mexican cheese

Steps:

  • Preheat oven to 375ºF.
  • In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
  • Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
  • Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
  • Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Nutrition Facts : Calories 348.6, Fat 14.7, SaturatedFat 5.6, Cholesterol 95.6, Sodium 571.8, Carbohydrate 25.1, Fiber 5.6, Sugar 5.1, Protein 31.9

EMILY'S EXCELLENT TACO CASSEROLE



Emily's Excellent Taco Casserole image

This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish.

Provided by your mom

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 4

Number Of Ingredients 7

6 cups corn tortilla chips
2 cups vegetarian chili with beans
1 cup shredded Cheddar cheese
2 cups shredded lettuce
2 roma (plum) tomatoes, chopped
½ cup salsa
¼ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).

Nutrition Facts : Calories 476.9 calories, Carbohydrate 48.8 g, Cholesterol 42.5 mg, Fat 24 g, Fiber 7.9 g, Protein 18.9 g, SaturatedFat 10.3 g, Sodium 972.4 mg, Sugar 5.4 g

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