This Beef and Vegetable Taco Bake is an easy, kid friendly option for taco night. This layered taco casserole is loaded with ground beef and vegetables and topped with melted cheese.
2tablespoonssliced black olives(about ½ small can)
2thinly sliced green onions
Optional Toppings
shredded iceberg lettuce, sour cream, avocado, cilantro, hot sauce, salsa
Instructions
Preheat the oven to 350 degrees F. Coat a 2 ½- to 3-quart (13- x 9-inch or slightly smaller) baking dish with nonstick cooking spray.
Heat oil in a nonstick skillet over MEDIUM heat. Add the onion and bell pepper. Cook, stirring occasionally, until onion is translucent and bell pepper is tender, about 3 to 4 minutes. Add the zucchini, corn and 1 teaspoon of the taco seasoning and continue to cook, stirring until zucchini is just barely fork tender. Transfer the veggies to a bowl and set aside.
Return the skillet to MEDIUM heat and add the ground beef. Cook, stirring to break up the beef until cooked through and crumbled, about 5 to 6 minutes. Drain off the excess grease and return the skillet to the heat. Add remaining 2 teaspoons taco seasoning and the diced tomatoes and cook, stirring, for 2 to 3 minutes to cook down some of the juice from the tomatoes. Remove the skillet from the heat.
Place tortilla chips in the bottom of the prepared pan. Spread the beans over the top. Sprinkle with ½ cup cheddar and ½ cup pepper jack. Cover the beans with the veggies and then pour the beef mixture evenly over the top. Top with remaining 1 cup cheddar and 1 cup pepper jack. Bake, uncovered, for 20 minutes, until the cheese has melted and it is heated through.
Remove from the oven and garnish with sliced olives and thinly sliced green onion.
Scoop into bowls and add desired toppings. Serve with additional tortilla chips.
Notes
Nutrition calculation does not include optional toppings.