Healthy Taco Casserole Recipe
This healthy taco casserole recipe is easy to make and packed with all of the delicious ingredients you would think of when it comes to taco night.
Taco casserole makes Taco Tuesday even easier. No need for single tacos, or little dishes with different toppings. This healthy taco casserole recipe includes all of your favorite taco ingredients in one comforting delicious dish.
Packed with fresh vegetables, grass-fed ground beef, and black beans, you will love this easy casserole recipe.
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Healthy Taco Casserole Ingredients
To make this easy taco casserole recipe you will need all of the veggies and ingredients that you would typically put on a taco and a few that maybe you wouldn’t, since this is a casserole and not an actual taco. You can find all of these items at your local grocery store, or online.
When we make this taco bake recipe, we make it with all organic ingredients when possible, and it is gluten-free and dairy-free. The best part about this great recipe is very easily adjustable. We are linking to the products that we use for this recipe, but you can use your favorite shredded cheese, chips, and sour cream of choice.
- 1 lb grass-fed lean ground beef
- 3/4 cup sweet onion, diced (about 1/2 an onion)
- 1 cup green bell peppers, diced (about 1 pepper)
- 2 Tbsp taco seasoning, homemade or store-bought (here)
- 2 garlic cloves, minced
- 1 – 14.5 oz can fire-roasted tomatoes (here)
- 1 – 4 oz can green chiles (here)
- 1 – 6 oz can tomato paste (here)
- 1/2 cup beef broth
- 1 – 15 oz can black beans, rinsed and drained (here)
- 1/2 cup frozen corn
- 1 cup zucchini, chopped (about 1 zucchini)
- 2 cups sweet potatoes, cubed (about 2 sweet potatoes)
- 1 1/2 cup shredded cheddar cheese, or Mexican cheese (here)
- optional toppings – avocado, sour cream (here), salsa (here), chips (here)
How to Prepare the Best Healthy Casserole
First, preheat the oven to 375 degrees F.
Peel and cube the sweet potatoes. Then spray a casserole dish with olive oil cooking spray and place the sweet potatoes in a single layer along the bottom of the casserole dish.
Place the baking dish in the preheated oven and bake for 25 minutes to soften the sweet potatoes.
Prepare the Ground Meat Mixture
While the sweet potatoes bake, heat a large skillet over medium-high heat and cook the ground beef, onions, and green peppers. Use a wooden spoon to break up the meat and cook for 6-8 minutes until the beef is brown and crumbly, the onions are translucent and the peppers are slightly tender.
Next, add the minced garlic to the skillet.
Then add the taco seasoning. You can use homemade taco seasoning or store-bought. Many premade seasonings contain added sugar and unecessary ingredients. This is the one that we prefer when using premade. You can find it online here: taco seasoning.
Next, add the zucchini. We like to add zucchini because it’s an easy way to sneak just a few more vegetables into a recipe. Zucchini blends in with the other ingredients and is often not even noticed. Stir to combine and cook the mixture for 2-3 minutes.
Then add the canned fire-roasted diced tomatoes, the black beans, and green chiles to the skillet.
Add the beef broth, tomato paste, and frozen corn. Stir to combine again.
Take 1/2 cup of the cheese, sprinkle it into the taco meat mixture, and stir. We like this dairy free shredded cheese.
Prepare the Mexican Casserole
When timed correctly, you should be finishing the meat mixture just as the sweet potatoes are finishing in the oven.
Spoon the meat and vegetable mix over the sweet potatoes. Cover with foil and bake in the oven for 30 minutes.
After 30 minutes, remove the foil from the casserole.
Sprinkle the rest of the cheese over top of the casserole. Place the healthy taco casserole back into the oven, uncovered, and bake for 5-10 minutes until the cheese is melted.
Prepare Your Favorite Toppings
While the taco casserole spends the last minutes in the oven gather your favorite taco toppings.
We love cassava chips (here), or you can use corn chips. Grab your favorite salsa (here), sliced avocado, and sour cream (here). You may also add things like green onions, black olives, and hot sauce.
Easy Healthy Taco Casserole
This taco casserole recipe is one of those healthy recipes that the whole family loves. It is the perfect midweek comfort food.
Serve with a slotted spoon or spatula because there will be liquid in the dish.
This recipe is perfect for Taco Tuesday and busy weeknights.
It’s packed with delicious taco flavors, extra veggies, plenty of cheese, and a creamy texture.
The entire family can enjoy it however they like. Eat in a bowl as is, over brown rice, or with chips. We love to eat it with cassava chips and scoop the mixture like a hearty dip.
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Healthy Taco Casserole Recipe
This healthy taco casserole recipe is easy to make and packed with delicious ingredients. Its perfect for taco night.
Ingredients
- 1 lb grass-fed lean ground beef
- 3/4 cup sweet onion, diced (about 1/2 an onion)
- 1 cup green bell peppers, diced (about 1 pepper)
- 2 Tbsp taco seasoning, homemade or store-bought
- 2 garlic cloves, minced
- 1 - 14.5 oz can fire-roasted tomatoes
- 1 - 4 oz can green chiles
- 1 - 6 oz can tomato paste
- 1/2 cup beef broth
- 1 - 15 oz can black beans, rinsed and drained
- 1/2 cup frozen corn
- 1 cup zucchini, chopped (about 1 zucchini)
- 2 cups sweet potatoes, cubed (about 2 sweet potatoes)
- 1 1/2 cup shredded cheddar cheese, or Mexican cheese
- optional toppings - avocado, sour cream, salsa, chips
Instructions
- Preheat the oven to 375 degrees F.
- Peel and cut the sweet potatoes.
- Spray a casserole dish with olive oil cooking spray and spread the sweet potatoes out in a single layer.
- Bake for 25 minutes
- While sweet potatoes are baking, prepare the taco meat mixture
- In a large skillet, cook the ground beef, onion, and green bell peppers over medium high heat until brown and crumbly. About 6-8 minutes.
- Then add the minced garlic, taco seasoning, and zucchini. Cook for 3 minutes.
- Next, add canned diced tomatoes, black beans, green chiles, frozen corn, tomato paste, beef stock, Stir to combine. Cook for 1-2 minutes
- Remove from heat and stir in 1/2 cup shredded cheese,
- Spoon meat mixture over baked sweet potatoes.
- Cover with foil and bake for 30 minutes.
- Remove foil, top with remaining cheese and bake for 5-10 more minutes. aServe with cassava chips, sour cream, avocado, salsa, etc.
Recommended Products
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Violife Just Like Mexican Shreds, Vegan, 8 oz Bag
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Siete Mild Taco Seasoning Mix | Gluten Free | Vegan | Paleo | Preservative Free | Whole 30 Approved
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Siete Tortilla Chips | Grain free | Gluten Free Chips | Paleo & Vegan Snacks | Non GMO | Dip Chip, 5 Ounce (Pack of 1)
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Forager Project Sour Cream, 12-Ounce
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Late July Organic Thick and Chunky Mild Salsa, 15.5 OZ
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Baking Dish, 8x8 Ceramic Square Casserole dish
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 740mgCarbohydrates: 49gFiber: 11gSugar: 19gProtein: 28g
Stopping in today from Senior Salon Pit Stop to let you know that I featured your recipe on my post today. My family loves anything taco, and this looks amazing. I hope that you have a wonderful week!
Jennifer