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
- 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
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 1/3 of crushed tortilla chips in bottom of casserole dish.
Layer with 1/2 of meat mixture. Sprinkle black beans over meat and top with 1/3 of cheese.
Layer 1/2 of remaining tortilla chips on top of cheese, followed by remaining meat mixture, corn, and 1/2 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.
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