Trimmed-Down Taco Bake
A flavorful and satisfying taco bake featuring seasoned ground beef, beans, and salsa, topped with cheese and crushed tortilla chips—perfect for a quick, family-friendly meal.
Ingredients
- 1/2 lb. extra lean ground beef, crumbled ⓘ
- 1/2 cup green pepper, washed, seeded, cored, ends removed and chopped ⓘ
- 1/2 cup onion, peeled, ends removed and chopped ⓘ
- 12 oz. canned pinto beans, rinsed and drained ⓘ
- 6 oz. tomato sauce ⓘ
- 1/2 cup salsa ⓘ
- 2 teaspoons chili powder ⓘ
- 1/2 cup sour cream or low-fat substitute ⓘ
- 1/3 cup reduced fat Cheddar cheese, shredded ⓘ
- 1 cup unsalted tortilla chips, coarsely crushed ⓘ
Instructions
- Preheat oven to 350°F.
- In a 10-inch deep dish microwave-safe pie plate, combine ground beef, green pepper, and onion.
- Microwave on High for 4 to 5 minutes, stirring once to break apart the meat, until no longer pink.
- Remove from microwave and drain excess liquid.
- Add beans, tomato sauce, salsa, and chili powder; mix well and set aside.
- Spread the mixture evenly in the pie plate.
- Sprinkle with shredded reduced-fat Cheddar cheese.
- Top with coarsely crushed tortilla chips.
- Bake in the preheated oven for about 10 minutes or until cheese is melted and bubbly.
- Serve topped with sour cream or low-fat substitute.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with a mix of black beans and additional vegetables like zucchini or mushrooms. You can also use low-sodium canned items to reduce sodium intake. If you prefer a spicier kick, add jalapeños or use a hot salsa. This recipe is versatile, allowing you to incorporate any leftover veggies from your fridge.
Serving Suggestions
Serve the taco bake with a dollop of sour cream or yogurt on top for creaminess. Pair it with a fresh salad or guacamole for a refreshing contrast. This dish can be enjoyed as a main course or as part of a larger Mexican-themed meal, perhaps alongside Calabacitas Con Carne for a hearty feast.
Storage & Reheating
Allow the taco bake to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, covered with foil to maintain moisture, or microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Trimmed-Down Taco Bake contains roughly 577 calories, with 25g protein, 57g carbohydrates, and 29g fat. It is an excellent source of protein (49% of the Daily Value), vitamin A (47% of the Daily Value), and calcium (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1187mg per serving (52% 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 taco bake ahead of time?
Yes, you can prepare the taco bake in advance. Assemble the ingredients and store it in the refrigerator for up to a day before baking. Just remember to add a few extra minutes to the baking time if you bake it straight from the fridge.
What can I substitute for the tortilla chips?
If you're looking for a healthier alternative, consider using crushed baked tortilla chips or even crushed whole-grain crackers. For a gluten-free option, look for gluten-free tortilla chips that will still provide that satisfying crunch on top.
Can I freeze leftovers of this dish?
Yes, you can freeze leftovers of the taco bake. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. Thaw in the refrigerator overnight before reheating.
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).