What family does not love taco night?
What mom does not love a one pot, easy clean up meal that happens to be packed with good nutrition?
Here is a recipe I pulled together last week that my family loved, and I was secretly smiling about because I packed good nutrition and fiber into a meal that they actually ate and I did not have a pile of dishes to clean!
Healthy in a Hurry :: Suped-Up Taco Casserole
Here are the ingredients used:
- 6-10″ Hola NOLA Whole Wheat Tortillas
- 1.5 lbs Lean Bison
- 1.5 cups Frozen Spinach
- 1 can (12 oz) Low Sodium Black Beans, rinsed & drained
- 1 cup Brown Rice
- 1/2 cup Cheddar Cheese
- 1 packet Old El Paso 40% Less Sodium Taco Seasoning Mix
Use a 15×10” casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.
Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground bison. When meat has browned {but hasn’t quite cooked all the way through yet}, add the low sodium taco seasoning. Mix well.
Add spinach, black beans, and cooked brown rice. Stir well and continue to cook until turkey is completely done. Remove from heat.
Spread a thin layer of taco mixture at the bottom of your casserole pan. Top with a layer of whole wheat tortillas. Repeat this process until all of the taco mixture has been used. Sprinkle with cheese on the top layer.
Place in the oven for 30 minutes. Serve and enjoy!
Makes 8 servings
Download the Eat Fit app to view complete nutrition facts.
