Loaded Beef Taco Casserole Recipe – Delicious Recipe Ever : Simple, corny Fabulously flavorful ground beef taco casserole loaded with cheese, salsa, bell pepper, black beans, and taco flavor! This recipe is quite flavorful and fresh, and it will definitely appeal to those who love Mexican food and everything cheesy!
Loaded Beef Taco Casserole Recipe – Delicious Recipe Ever
Straightforward and cliched Exceptionally delectable taco casserole made with ground beef, stuffed with cheese, salsa, bell pepper, black beans, and taco taste! Those who have a passion for Mexican cuisine and anything cheese will undoubtedly find this recipe to be incredibly savory and fresh, and it will definitely appeal to them
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, diced
- 1 lb ground beef*
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 3 Tbsp chili powder
- 2 cups chicken broth
- 1 cup salsa**
- ⅔ cup uncooked white rice
- 1Â 15-oz can black beans, drained
- 1Â 7-oz can green chilis
- 1 tsp sea salt, to taste
- 3 cups grated colby jack cheese
Instructions
The temperature of the oven should be set to 375 degrees. Over medium-high heat, bring the avocado oil to a warm temperature in a large skillet. Once the onion has become more pliable, continue to sauté it for three to five minutes while adding the chopped onion. The ground beef should be added using a spatula, and then it should be chopped into little pieces.
While it is not required to cook the ground beef all the way through at this point, it is important to cook it until the majority of it has browned. Add a slight amount of salt from the sea. To make the casserole, fill a large casserole dish measuring 13 inches by 9 inches with the bell pepper, garlic, chili powder, chicken stock, salsa, white rice, black beans, green chiles, and salt. Everything needs to be well stirred until it is totally incorporated.
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Once you have added the ground beef mixture and half of the cheese, toss everything well. Cover the casserole dish with aluminum foil and bake it for forty-five minutes during the baking process. The foil should be removed from the baking dish once it has been removed from the oven. A High Broil setting should be used in the oven, and the remaining cheese should be sprinkled over the dish.
It should take between five and eight minutes for the cheese to melt and start becoming a light golden color when it is placed under the broiler. The casserole should be served in individual portions, and it should be accompanied by a selection of toppings, such chopped tomatoes, lettuce, olives, pico de gallo, additional shredded cheese, corn chips, sour cream, salsa, or sliced avocado or guacamoles. You could also serve the dish with tortillas made of wheat or maize, which would allow your guests to make tacos or burritos out of the dish at their leisure.
Notes
I use 80/20 beef, but if you want less fat, you may use lean ground beef (90/10 or higher). Use your favorite liquidy enchilada sauce or salsa, homemade or from the store. My favorites include enchilada sauce, salsa verde, and traditional tomato salsa. Remaining food can be kept in the refrigerator for up to a week if it is sealed tightly. The casserole dish can alternatively be covered with foil or plastic wrap that you used to bake it.
Nutrition
- Serving:Â 1Serving (of 8)
- Calories:Â 422kcal
- Carbohydrates:Â 39g
- Protein:Â 25g
- Fat:Â 18g
- Saturated Fat:Â 8g
- Cholesterol:Â 63mg
- Sodium:Â 1011mg
- Fiber:Â 6g
- Sugar:Â 9g
