Healthier Taco Casserole (Freezer)


  • 1 lb ground meat (beef or turkey)
  • 19 oz diced tomatoes
  • 3 tablespoons taco seasoning (store bought or homemade both work great)
  • 1 bell pepper (chopped)
  • 1 can corn (drained)
  • Black beans (optional; they make this casserole VERY full!)
  • 1 1/2 cups mozzarella cheese (shredded; or Monterey Jack)
  • 4 Grimm’s Corn & Wheat Tortillas (cut in half)


  • Heat oven to 350°F. Spray a deep 9 x 9 inch baking dish with spray oil and set aside.
  • Cook ground meat in a large pan, breaking it up with a spatula, until no longer pink (around 10 minutes). Drain excess liquid and transfer to a large bowl.
  • To the bowl, add the diced tomatoes, taco seasoning, bell pepper, corn, and optional black beans. Mix it up until well combined.
  • Layer the casserole in the baking dish: Start by covering the base with tortillas (arrange them so there are no holes).
  • Next, add 1/3 of the mixture from the bowl. Sprinkle with 1/3 of cheese.
  • Repeat with all remaining ingredients, finishing with cheese.
  • Cover casserole and bake for 20 minutes. Uncover and bake for another 10 minutes.
  • Let casserole stand 5-10 minutes before serving. Enjoy with tortilla chips, avocado slices, or greek yogurt.


  • Leftovers keep in the fridge for 2-3 days. The tortillas get soggy after about day 2.

To freeze

  • Assemble up to step 6, then cover tightly with foil (label with date and instructions) and freeze. Freeze for up to 3 months.
  • To bake from frozen, bake at 350°F for 55 minutes (covered). Uncover and bake another 10 minutes.


Serving: 1/6 of the batch | Calories: 361kcal | Carbohydrates: 16g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 34.2mg | Calcium: 204mg | Iron: 3.3mg
Source: sweetpeasandsaffron.com/

Show Comments

No Responses Yet

Leave a Reply