I’m a major fan of dinners that require very little dishes. Especially one that that my kids go crazy for! This is a great update on a traditional taco casserole using slightly healthier options, because I like to make little switches whenever possible to make dinners more nutritious for my family. For example, lard-free tortillas instead of fried tortilla chips; organic grass-fed ground beef instead of non-organic and adding bell peppers for extra veggies; vegetarian refried beans with no lard; creating your own taco seasoning without MSG; adding fresh avocado and salsa and omitting sour cream. These are relatively easy switches that your kids won’t notice! Put this recipe in your back pocket, cause your family will want this on repeat.
One Pan Taco Casserole
recipe by Parsley and Pepper
1 lb ground beef
1/2 onion, diced
1/2 bell pepper (I used a green one), diced
1/2 T cumin
1/2 T onion powder
1 tsp kosher salt
1/2 cup water
4 lard-free tortillas, cut into strips
1 can organic vegetarian refried beans
2 cups shredded cheddar cheese
fresh lettuce, salsa, and avocado
In an oven-safe skillet (I LOVE this cast iron one my husband got me for christmas), crumble your beef. add onion and bell pepper. Cook over medium high heat until meat is browned. Meanwhile, mix all of your spices in a small bowl. Add to browned meat, then add the water. Stir to combine, and simmer for a couple more minutes. Pour meat onto a plate and set aside. In the same pan, layer your tortillas. Spread beans over the top of the tortillas, then spread meat over the beans. Sprinkle the cheese over the top and bake at 375 for 15 minutes. Top with lettuce, salsa, and avocado.