- 1 lb ground meat (beef or turkey)
- 19 oz diced tomatoes
- 3 tablespoons taco seasoning (store bought or homemade both work great)
- 1 bell pepper (chopped)
- 1 can corn (drained)
- Black beans (optional; they make this casserole VERY full!)
- 1 1/2 cups mozzarella cheese (shredded; or Monterey Jack)
- 4 Grimm’s Corn & Wheat Tortillas (cut in half)
Heat oven to 350°F. Spray a deep 9 x 9 inch baking dish with spray oil and set aside.
Cook ground meat in a large pan, breaking it up with a spatula, until no longer pink (around 10 minutes). Drain excess liquid and transfer to a large bowl.
To the bowl, add the diced tomatoes, taco seasoning, bell pepper, corn, and optional black beans. Mix it up until well combined.
Layer the casserole in the baking dish: Start by covering the base with tortillas (arrange them so there are no holes).
Next, add 1/3 of the mixture from the bowl. Sprinkle with 1/3 of cheese.
Repeat with all remaining ingredients, finishing with cheese.
Cover casserole and bake for 20 minutes. Uncover and bake for another 10 minutes.
Let casserole stand 5-10 minutes before serving. Enjoy with tortilla chips, avocado slices, or greek yogurt.
Leftovers keep in the fridge for 2-3 days. The tortillas get soggy after about day 2.
Assemble up to step 6, then cover tightly with foil (label with date and instructions) and freeze. Freeze for up to 3 months.
To bake from frozen, bake at 350°F for 55 minutes (covered). Uncover and bake another 10 minutes.
Serving: 1/6 of the batch | Calories: 361kcal | Carbohydrates: 16g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 34.2mg | Calcium: 204mg | Iron: 3.3mg
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