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Ground Beef Taco Casserole

Makes 6 servings

Macros: 417 cal, fat 17g, carbs 56g, protein 38g, fibre 3g


2 tablespoons olive oil, divided, plus more for the baking dish

1 pound lean ground beef

1 medium white or yellow onion, diced

1 medium red bell pepper, cored, seeded, and diced

2 cloves garlic, minced

1 (15-ounce) can pinto beans, drained and rinsed

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

15 ounces tomato salsa

1 1/2 cups shredded mild cheddar or Monterey Jack cheese, divided

1 cup chopped romaine lettuce

1 medium tomato, diced

Greek yogurt or sour cream, for serving


  1. Arrange a rack in the middle of the oven and heat the oven to 350℉. Coat a 9x13-inch baking dish with oil; set aside.

  2. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then drain any fat from the skillet.

  3. Reduce the heat to medium, add the remaining 1 tablespoon of oil, and heat until shimmering. Add the onion, pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes. Return the beef to the pan and stir in the beans. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper, and stir to combine. Cook for 2 minutes.

  4. Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 3/4 cup cheese.

  5. Bake until the cheese is melted and casserole is heated through, about 20 minutes. Let sit for 5 minutes before serving. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.

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