Taco Casserole

Thank you, Shannon, for this AWESOME pic!

Around my house, we tend to have a lot of variety in the dishes we eat. This is, of course, because I have a varied palate and am easily bored by food. Boredom=undereating=lack of energy=testy Nik. So I try to keep it fresh in the kitchen.

But there are a few dishes I’d call “stand by’s.” The divas, of course, have some they like, some they do not. Sometimes they are split on a dish. Like taco casserole, for instance. La petite diva loves it. Happily glops on a massive portion of Greek yogurt and salsa on top and inhales it.

The older one? Not so much. I’ve not ever been able to figure out why, though. Theoretically she should love it. She loves each component—taco meat, refried beans, gooey cheese. But all together? Nope. Won’t eat it. Not in the beginning. Not now.

Still, since the little one and I like it, I still make it. On those nights the older one opts for our standard “alternative dinner” of a salad with a few grilled chicken bites on top and some ranch dressing.

Today, taco casserole is one of the most popular recipes I’ve ever posted anywhere. People still message me to tell me how much they like it and their kids like it and their spouse likes it (you hear that oldest child???). So I have to give it a blog post of its own. A place of honor.

Nik’s Taco Casserole

Ingredients:

1 lb. lean ground meat (whatever you use)
1 small zucchini, diced (I leave the skin on for extra fiber)
1 small yellow squash, diced (same deal)
1 small onion, diced
1 clove of garlic minced
1 envelope of taco seasoning mix
1 can black beans (I used the spicy kind), drained and rinsed
1 can fat-free refried beans
1 can tomatoes and chiles (or canned diced tomatoes if you don't like the heat)
2 c. shredded Mexican blend cheese (you can do reduced fat or regular but NOT fat free!)

Optional toppings:

Unflavored Greek yogurt
Salsa

Directions:

In a sprayed pan, sautee veggies with garlic until they are softened. Drain any excess liquid and transfer to a bowl.

Brown ground meat, drain and then transfer to the same bowl and mix with canned beans and tomatoes and chiles.

Mix in taco seasoning thoroughly and then transfer mixture to a 13x9 casserole dish.

Evenly spread out fat free refried beans on top (this may be easier if you heat them in a microwave safe bowl for a minute or so.

Top with cheese and then bake in a 350 oven for about 30 minutes or until the cheese is oozy, melty and slightly browned.

If you care about it looking like a casserole, let it cool for about 20 minutes before serving. If not, dig in!

My brother loves this on multi-grain tortilla chips. The little diva eats it like I do, straight up with Greek yogurt and salsa. Except I put a sprig of cilantro on top to keep things fancy.