Beef and Vegetable Taco Bake
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.
Servings: 6
Calories: 511kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced red bell pepper 1 small bell pepper
- 1 cup diced zucchini 1 small zucchini
- ½ cup frozen corn no need to thaw
- 1 pound extra lean ground beef
- 1 tablespoon taco seasoning divided
- 14.5 ounce can diced tomatoes
- 2 cups lightly crushed tortilla chips broken into big pieces, not crushed fine
- 15 ounce can pinto or black beans rinsed and drained
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded pepper Jack cheese divided
- 2 tablespoons sliced black olives (about ½ small can)
- 2 thinly 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.
Nutrition
Calories: 511kcal | Carbohydrates: 41g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 527mg | Potassium: 915mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1328IU | Vitamin C: 46mg | Calcium: 373mg | Iron: 5mg