What can I say about this casserole? All the appeal of tacos combined with a nacho like topping, hearty, with vegetables and added fiber from the beans? I tried it, thinking my teenager would like it. I was wrong, he loved it. A little salsa, a few slices of avocado and a dab of sour cream add a freshness to this substantial meal.
Each serving of Taco Night Casserole contains a full serving of vegetables in a flavor profile my family already likes (Teenagers can be worse than toddlers when it comes to veggies!) I don’t mind, either, that its a snap to make and is easily doubled. I like to freeze half for another time.
Be sure to read my “money saving strategies” before buying the ingredients – I originally found the idea for this casserole on a site that indicated six servings for $13.50. With careful shopping, I was able to put it on the table for much, much less.
Taco Night Casserole
- 3/4 lb of ground beef or turkey (or ground beef)
- 1 pkg of taco seasoning (or substitute home-made, but make certain it is one that contains a bit of a thickening agent like cornstarch, flour, arrowroot, etc.)
- 16 ounce can of pinto beans, drained and rinsed (or substitute dried, already cooked, about 1 1/2 cups)
- 1 fifteen ounce can tomato sauce
- 1 eleven ounce can Mexican style or regular corn or an equivalent amount of frozen
- 1 cup of shredded cheese
- 1 cup of coarsely broken tortilla chips, or the smaller rounds
Directions: Preheat oven to 400. Brown meat in large skillet over medium-high heat. Drain. Stir in seasoning mix, beans, tomato sauce and corn. Bring to a boil. Reduce heat to low, simmer five minutes.
Put into a 2 quart casserole, sprinkle with tortilla chips and cheese and bake 5 to 10 minutes until cheese is melted. Serve with toppings such as lettuce and sour cream if desired.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
- Follow my 12 Strategies.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Per Serving (excluding unknown items): 539 Calories; 23g Fat (38.5% calories from fat); 31g Protein; 52g Carbohydrate; 14g Dietary Fiber; 77mg Cholesterol; 1063mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.
I made this recipe in March of 2010 for about $3.75.