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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.6
  • Total Fat: 18.4 g
  • Cholesterol: 127.5 mg
  • Sodium: 873.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 43.6 g

View full nutritional breakdown of *Taco Bake - SB Phase 1 calories by ingredient
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*Taco Bake - SB Phase 1

Submitted by: ROBINWA

Introduction

South Beach Friendly Taco casserole. Not sure on prep time South Beach Friendly Taco casserole. Not sure on prep time
Number of Servings: 4

Ingredients

    1 can refried beans (make sure its beachy).
    1 lb extra lean ground turkey (ground beef can be used too)
    1 large onion, chopped
    1 large bell pepper chopped
    8 oz mushrooms, coarsely chopped (diced, not sliced)
    1 can green chiles (like ortega)
    2-3 cloves garlic, finely chopped (or more, if you'd like)
    2-3 TB chili powder (your favorite that hopefully has no added sugar)
    1 TB cumin
    1-2 t garlic powder
    2-3 TB tomato paste
    2/3 C shredded f/f or l/f cheese, your choice
    Garnish - any, all work well:
    chopped green onions
    chopped black olives
    l/f, f/f sour cream
    chopped lettuce and tomatoes
    chopped cilantro
    chopped white or bermuda onion
    salsa
    Preheat oven to 450. Take a flat casserole dish, spray with cooking spray and spread refried beans on the bottom. Season with salt and pepper and bake for 15 minutes.

    Meanwhile, saute meat, onions, bell pepper, garlic (season with S&P) until onion begins to soften and meat beings to brown. Add mushrooms and cook until they've released their water and meat is thoroughly browned. Drain fat and add all spices, and cook for about 2-3 minutes until spices toast. Add green chiles and tomato paste, along with a little bit of water, if needed. The mixture should be moist but not runny.

    Take the casserole dish with the beans, pour mixture on top and top with cheese (sometimes I add olives and green onions at this stage). Bake in the oven for another 10 minutes or until the cheese is melted and just starts to bubble. Serve with generous heaps of lettuce as a bed (romaine, red leaf and iceberg work really well here), and garnish with garnishes of your choice.

Directions

Serves 4:
1 can refried beans (make sure its beachy).
1 lb extra lean ground turkey (ground beef can be used too)
1 large onion, chopped
1 large bell pepper chopped
8 oz mushrooms, coarsely chopped (diced, not sliced)
1 can green chiles (like ortega)
2-3 cloves garlic, finely chopped (or more, if you'd like)
2-3 TB chili powder (your favorite that hopefully has no added sugar)
1 TB cumin
1-2 t garlic powder
2-3 TB tomato paste
2/3 C shredded f/f or l/f cheese, your choice
Garnish - any, all work well:
chopped green onions
chopped black olives
l/f, f/f sour cream
chopped lettuce and tomatoes
chopped cilantro
chopped white or bermuda onion
salsa

Preheat oven to 450. Take a flat casserole dish, spray with cooking spray and spread refried beans on the bottom. Season with salt and pepper and bake for 15 minutes.

Meanwhile, saute meat, onions, bell pepper, garlic (season with S&P) until onion begins to soften and meat beings to brown. Add mushrooms and cook until they've released their water and meat is thoroughly browned. Drain fat and add all spices, and cook for about 2-3 minutes until spices toast. Add green chiles and tomato paste, along with a little bit of water, if needed. The mixture should be moist but not runny.

Take the casserole dish with the beans, pour mixture on top and top with cheese (sometimes I add olives and green onions at this stage). Bake in the oven for another 10 minutes or until the cheese is melted and just starts to bubble. Serve with generous heaps of lettuce as a bed (romaine, red leaf and iceberg work really well here), and garnish with garnishes of your choice.


Number of Servings: 4

Recipe submitted by SparkPeople user ROBINWA.






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