Taco casserole

 

Nacho Pot Pie

Tortilla Chips

• 3 low-carb tortillas (I used Xtreme Wellness brand)

• Chili powder and Cumin seasoning to taste

Piot Pie

• 1lb (16oz) 96% lean ground beef

• 1/2 cup (60g) yellow onion, diced

• 1/2 cup (60g) bell pepper, diced

• 1 jalapeno pepper, seeded and diced (30g)

• 1 tsp (5g) minced garlic

• 1 cup (240g) red enchilada sauce

• 1 cup (240mL) low-sodium beef broth

• 1 cup (260g) black beans, rinsed and drained

• 1/2 cup (125g) corn kernels, canned or frozen

• 1 cup (112g) reduced-fat Mexican shredded cheese

Optional Toppings: Greek yogurt, Sriracha, Salsa, Green Onion, Cilantro, Diced tomatoes

Directions:

1. Preheat your oven to 400 degrees F. Cut your tortillas into small triangles, place on a baking sheet, spray with non-stick spray, and sprinkle chili powder and cumin over the tops. Bake for 5-7 minutes or until the edges are browned and tortillas are crisp. Reduce oven heat to 350 degrees.

2. In a large stovetop pan, cook the onions and bell pepper until soft and translucent. Add ground beef, jalapeno, and garlic, then cook and crumble until the meat is no longer pink.

3. Remove the meat mixture from the pan, drain the excess grease. mix in ½ cup of the enchilada sauce, and set aside.

4. Add the remaining enchilada sauce and ½ cup of shredded cheese in the same stovetop pot, and slowly whisk in the beef broth until combined. Cook for 3-5 minutes or until the cheese is melted and the mixture thickens. Stir in the cooked meat, corn, and beans.

5. Pour into an 8x8 baking dish. top with your baked tortillas by crushing them with your hands and evenly spreading them over the top. Bake for 10 minutes. Sprinkle the remaining cheese on top and return to the oven for 2-4 minutes or until the cheese is melted.

6. Let cool for 3-5 minutes, slice into four pieces, serve with optional toppings, and enjoy!

Makes 4 servings, each: 

Cal: 360, F: 12g, C: 32.5g (12g fiber, 2.5g sugar), P: 38g

Enjoy in 55 min: Prep: 20 min Cook: 30