How to make this light Taco Casserole
- Saute onions and garlic in oil until tender.
- Add in the ground beef and cook until no longer pink.
- Add in taco seasoning, black beans, and salsa.
- Add tortilla chips to bottom of a pan, spread meat mixture on top of chips, then top with cheese.
- Bake and then top with your favorite taco toppings.
When adding chips to the bottom of the pan, try to use only enough to cover the bottom of the pan. If desired, you can crush the chips down into the pan, breaking them into smaller pieces so that they lay better in the pan and it’s easier to put the meat mixture on top.
When I made this recipe, I used about 24 chips (about 2 ounces worth).
Our favorite taco toppings
Let each person top their serving of casserole with whatever toppings they want. Some of our personal favorites are:
- shredded lettuce
- pico de gallo
- guacamole
- diced tomatoes
- shredded cheese
- diced jalapenos
- sour cream
- sliced black olives
- hot sauce
- fresh cilantro
- sliced avocado
How to make Homemade Taco Seasoning
To make this casserole even healthier, you could make your own taco seasoning! It’s easy to do. In a small bowl, mix together:
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
This recipe will make 1 ounce of taco seasoning, which is about the same as a packet of taco seasoning that you would buy at the store. Store in an air-tight container.
Items needed to make this casserole:
Multi-grain Tortilla Chips: These are my favorite chips that are on the healthier side – I love that I can pronounce every ingredient on the ingredient list!
9×13″ Glass Baking Pan: This is a dish that I use just about every day! This is a staple in my kitchen and this is such a budget-friendly 2 pack.
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Side dishes to serve with Light Taco Casserole:
- Slow Cooker Refried Beans
- Mexican Salsa Rice
- Individual 7 Layer Dip Cups
- Mexicorn
- Mexican Street Corn Salad
Serves: 9
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1/2 Tablespoon Olive Oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 pound extra lean ground beef (or ground turkey)
- 3 Tablespoons taco seasoning mix
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 cup salsa
- 1 (13 ounce) bag tortilla chips (divided)
- 2 cups shredded cheddar cheese
- 2 tomatoes (diced) - optional topping
- 1/2 cup fat free sour cream - optional topping
- 1 cup shredded lettuce - optional topping
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft. Add meat and taco seasoning, cooking until meat is browned. Rinse and drain grease from the meat. Add beans and salsa. Mix well and cook to thicken.
- Line the bottom of a 9 x 13 inch baking dish with about 25 tortilla chips. Gently press down the chips to break into bite-sized pieces. Spread the meat mixture over the chips. Top with cheese.
- Bake uncovered for 15-20 minutes or until cheese is melted and bubbling.
- Top with favorite optional toppings, and serve with remaining tortilla chips.
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