Ground Beef Taco Casserole
An easy, high-protein, and gluten-free ground beef taco casserole layered with corn tortillas and melted cheese. A quick weeknight dinner the whole family will love!
Ingredients
- 1 pound ground beef
- 1 15 ounce can pinto beans, drained and rinsed
- 1 cup mild salsa, divided (½ cup for beef, ½ cup for cottage cheese mixture)
- 6 corn tortillas
- 1 cup cottage cheese, I used low fat, but any kind works
- ½ tablespoon taco seasoning, optional (I omitted taco seasoning because it's too spicy for my kids)
- 1/2 cup black olives, diced
- 1 green onion, diced
- 10 cherry tomatoes, diced (or about ½-¾ cup tomatoes)
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a 9x13 baking dish. Add a thin layer of salsa (about 3 tablespoons) and spread around the bottom of the baking dish.
- Lay down corn tortillas to cover the bottom of the baking dish and set aside.
- In a large pan over medium heat, saute ground beef until cooked through, about 7-8 minutes.
- While ground beef is cooking, blend cottage cheese with remaining ½ cup of the salsa and ½ tablespoon taco seasoning (if using), about 15 seconds until smooth.
- Add 1/2 cup salsa and the beans to the ground beef in the pan and stir until combined.
- Spread ground beef mixture evenly over tortillas in the baking dish.
- Add scoops of the cottage cheese mixture on top of ground beef mixture and spread it out evenly to cover the ground beef evenly.
- Add layer of black olives, green onions, and tomatoes. Sprinkle shredded cheese to cover the dish.
- Bake for about 15 minutes, until cheese is melted and bubbly.
Calories: 465kcal, Carbohydrates: 18g, Protein: 29g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 942mg, Potassium: 498mg, Fiber: 3g, Sugar: 4g, Vitamin A: 824IU, Vitamin C: 8mg, Calcium: 347mg, Iron: 2mg
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