Crunchy Taco Bake
This Beef and Mushroom Crunch Taco Bake is a clever way of sneaking in some extra plant-based protein in one tasty dish.
Servings: 8 servings
Calories: 652kcal
Ingredients
- 8 ounces crimini baby bella mushrooms
- 1 pound ground beef
- ¼ cup taco seasoning or 1 packet
- 8 ounces tomato sauce
- ½ cup water
- 11 ounces tortilla chips coarsely crushed
- 15 ounces black beans rinsed and drained
- 15 ounces corn drained
- 8 ounces 4-blend Mexican cheese
Instructions
- Preheat oven to 350° degrees. Lightly spray casserole dish with nonstick spray.
- Chop crimini mushrooms into small pieces. Place mushrooms and ground beef in a large skillet and cook over medium-high heat until ground beef is thoroughly cooked.
- Add taco seasoning, tomato sauce, and water. Lower heat and simmer for 5 minutes.
- Place ⅓ of crushed tortilla chips in bottom of casserole dish.
- Layer with ½ of meat mixture. Sprinkle black beans over meat and top with ⅓ of cheese.
- Layer ½ of remaining tortilla chips on top of cheese, followed by remaining meat mixture, corn, and ½ of remaining cheese.
- Top with remaining tortilla chips and finish with cheese. Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 652kcal | Carbohydrates: 49g | Protein: 37g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1136mg | Fiber: 8g | Sugar: 6g
