Taco Casserole

Happy Friday Foodies! Thank goodness it’s almost the weekend, right?! I’m sorry this post is getting to you so late today, but the weather is really messing with my internal everything. I think there is a high pollen count in the DC area because of this heat wave the last couple of days; not to mention, it rained pretty hard the other night, there have been very high winds and we’re expecting more severe weather as we enter the afternoon and evening. Whatever is going on, it’s really messing with my head.

I have another Mexican recipe for you today. When Nick and I moved to the good part of Mexico in 2010 {AKA Southern Arizona} we did not have a place to live. We went down there fairly blind; the only thing we knew is Nick had a job. That’s good. However, that meant we had to live in a hotel for several weeks. I think we spent almost 2 months living in a hotel room. It was not so bad, but a one-room suite at the Marriott can only be glamorous for so long.

During this period of our lives we were eating a lot of Taco Bake. You know, the kind you get at the grocery store – it’s prepackaged and you pick up the meat and whatever extra seasonings and salsa that you want.

It is Über unhealthy.

And we were eating a lot of it.

Then we stopped. In fact I cannot remember the last time we had it.

And, that’s okay.

However, I wanted a little something like that this week. So I tracked down a healthier alternative. So today I share with you this delicious Taco Casserole.

Nutritional Information:
Servings: 8
Serving Size: 1 square
Calories: 205. 8
Fat: 10.8 g
Carbohydrates: 9.1 g
Fiber: .5 g
Protein: 11.6 g
Points+: 5

Here is what you need:

 Recipe Adapted from Shrinking Kitchen

  • 2/3 cup ground beef
  • 2/3 cup Cilantro Lime Rice
  • 1 cup shredded cheese
  • 2/3 cup flour + more if needed
  • 2 tablespoons butter
  • ½ cup water
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cloves garlic, pressed
  • 1 cup water {in addition to the ½ cup listed above}
  • 1 envelope taco seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Shredded lettuce
  • ½ cup homemade salsa {or as much as you desire}


  • Preheat oven to 400 degrees F
  • In a small saucepan, cook your cilantro lime rice. You can find the directions here.
  • In a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in enough of the water to form soft dough.
  • On a floured surface, roll dough into a rectangle
  • Press into a 13 in x 9 in baking dish coated liberally with cooking spray
  • Bake for 13 to 15 minutes or until lightly browned
  • In the meantime, cook beef in a large skillet until no longer pink. Drain.
  • Return the beef to the skillet, add the additional 1 cup water, garlic, taco seasoning, cayenne pepper, onion powder and chili powder. Stir until all of the seasoning is thoroughly incorporated. Allow to simmer for about 5 minutes, until the mixture thickens just slightly
  • Add the cilantro lime rice and mix completely, allow to cook for an additional 3 or 4 minutes. Remove from heat.
  • Take the crust out of the oven, spread the beef and rice mixture over the crust. If you have some leftover that is okay. Spread some salsa on the top of the beef mixture. Sprinkle the top with half of the shredded cheese.
  • Bake for 15 minutes or until filling is set
  • Cut into squares. Top with additional cheese and lettuce.
  • ENJOY!

We really loved this meal. I hope you give it a try soon.

Until Next Time,

Happy Cooking

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