Low-Fat Taco Bake
A flavorful low-fat taco bake combining seasoned turkey, pasta, chilies, and cheese, baked to perfection—perfect for quick weeknight dinners and satisfying comfort food.
Ingredients
Instructions
- In a skillet, brown the turkey and chopped onion over medium heat.
- Drain the mixture and add water, taco seasoning, and tomato sauce; mix well.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked and drained macaroni, chopped chilies, and 1 1/2 cups of cheese.
- Pour the mixture into a greased 1 1/2-quart baking dish.
- Sprinkle the remaining cheese on top and bake at 350°F for about 30 minutes, until heated through.
Tips & Substitutions
For added flavor, consider using fresh garlic or bell peppers sautéed with the onion. If you want to lighten it further, substitute the ground turkey with lean ground chicken or use black beans for a vegetarian option. You can also swap the shell macaroni with whole wheat pasta for a healthier twist. For a spicy kick, add jalapeños or cayenne pepper to the mixture.
Serving Suggestions
Serve this Low-Fat Taco Bake with a side of fresh salad or guacamole for a balanced meal. It pairs beautifully with Tijuana Taco Salad for a delicious taco-themed dinner. For an extra crunch, consider serving tortilla chips on the side. You can also top with fresh cilantro or diced avocado for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave until warmed through, or transfer to an oven-safe dish and heat at 350°F for about 15-20 minutes. This dish can also be frozen for up to 2 months; just thaw and reheat as directed.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Taco Bake contains roughly 543 calories, with 33g protein, 26g carbohydrates, and 33g fat. It is an excellent source of protein (67% of the Daily Value), calcium (45% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2311mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the taco mixture and assemble it in the baking dish, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
What can I use instead of fat-free cheese?
If you prefer, you can use regular shredded cheese, but keep in mind that it will increase the fat content. Alternatively, a dairy-free cheese can be used for a lactose-free option, though it may not melt the same way as traditional cheese.
Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep because it reheats well. You can portion it out into individual servings and store them for quick lunches or dinners throughout the week. Just make sure to keep the toppings separate until serving to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).