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Southwestern taco casserole 1

Southwestern Taco Casserole with Mexican Yogurt Dip

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Course Main Course
Servings 8
Calories 325 kcal

Ingredients
  

Casserole Ingredients

  • 6 corn tortillas, about 6 inches in diameter
  • Cooking spray
  • ½ teaspoon salt
  • 1 ¼ pounds of ground round beef
  • 1 medium onion, chopped (1 ½ cups)
  • 1 1- ounce packet of lower-sodium taco seasoning
  • 1 14.5 ounce can no-salt-added black beans, drained
  • 1 14.5 ounce can fire-roasted finely diced tomatoes
  • ½ cup jarred or fresh salsa
  • 2-3 tablespoons lime juice
  • 1 ½ cups shredded Mexican blend cheese
  • ¼ cup chopped green onions
  • 4 cups chopped Romaine lettuce

Yogurt Dip Ingredients

  • 2 cups plain Greek yogurt
  • ½ cup store-bought salsa or your favorite homemade salsa
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh cut-up veggies such as carrots, peppers, cucumber or zucchini or tortilla chips for dipping

Instructions
 

Casserole Directions

  • Preheat oven to 400 degrees.
  • Cut corn tortillas into ½ to 1-inch squares. Cover a sheet pan with foil; place cut tortillas on lined pan. Coat tortilla pieces with cooking spray and sprinkle with salt, tossing to coat all pieces. Bake for 12 minutes, stirring tortilla pieces every 3-4 minutes.
  • Heat nonstick skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned, about 5-7 minutes. Drain any excess liquid; return meat mixture to skillet. Add taco seasoning, stirring well. Add beans, tomatoes, salsa and lime juice. Cook a couple of minutes or until warm throughout and slightly thickened.
  • Sprinkle half of the toasted tortilla pieces in the bottom of a 13x9 inch baking dish coated with cooking spray. Top with half of beef mixture, ¼ cup cheese and remaining tortilla pieces. Add remaining beef mixture and sprinkle remaining cheese on top.
  • Bake at 400 degrees for 15 to 20 minutes or until warm throughout and cheese is bubbly. Sprinkle with green onions. Let stand 5 minutes then cut into 8 pieces or spoon each serving over ½ cup chopped Romaine lettuce.

Yogurt Dip Directions

  • Combine all ingredients (except veggies or tortilla chips) together in a small bowl. Stir until thoroughly mixed.

Notes

Nutrition per serving: Calories – 325; Total Fat – 14 grams; Protein – 24 grams; Carbohydrates – 24 grams; Fiber – 5 grams; Sodium – 475 milligrams