Taco Bake

If you love Tex-Mex, tacos, and enchiladas then you MUST try this recipe!  It's a lower calorie, lower fat version of your favorites!!!  You get all those delicious tex-mex flavors in a healthier package.  Plus it's really easy to make - way easier than the typical assembly of enchiladas with the added fiber and nutrition of the corn and beans.  This recipe reminds me of eating enchiladas without doing all the work.  It was delicious!  All the fresh toppings add that special touch.  My hubby went back for seconds which means it was a success!  I am definitely making this again and may even add some spinach or kale to the filling.  Perfect way to hide veggies!

Happy Cooking!
Sarah

Taco Bake
recipe based on http://www.food.com/recipe/mexican-casserole-6-5-weight-watcher-points-135814

1 small onion, diced
1 lb of 96% lean ground beef
1 pkg of taco seasoning, or 1 recipe of your own taco seasoning
1 (15 oz) can of black beans, rinsed and drained
1 (14.5 oz) can of diced tomatoes and their juices
1 cup of frozen corn
1/4 cup of diced canned green chilies
8 corn tortillas
1/2 cup light sour cream
1/2 cup shredded reduced fat mexican blend cheese
fresh cilantro, chopped
taco sauce or salsa, diced cherry tomatoes, diced fresh avocado, and extra light sour cream, for topping (all optional)


Start by preheating the oven to 350 degrees.  Spray a 12 by 8 pan with non-stick cooking spray.  Cut the tortillas in half and place 8 halves along the bottom of the pan, overlapping one another (4 tortillas total).

Next, brown the ground beef in a large pan over medium heat.  Be sure to break it up as it cooks.  Drain the beef and return it to the pan.

As you are cooking the beef, prepare the other ingredients.

Once you've cooked and drained the beef, add the chopped onion and continue to cook for 3 minutes, stirring occasionally.

Add the corn, tomatoes, beans, and taco seasoning.  Stir until well combined.  Continue to cook for another 2-3 minutes or until heated through.

Spoon half of the beef mixture over the layer of tortillas and spread it evenly.

Then spread the sour cream over the beef.  I know it looks like a very thin layer, but it does add some much needed moisture without all the fat ad calories as cheese.

Add another layer of tortillas and the remaining beef mixture evenly over the tortillas.

Cover with aluminum foil and bake at 350 degrees for 25 minutes.  At this point, remove the foil, sprinkle with the cheese, and bake an additional 5-10 minutes, or until the cheese is completely melted.

Here's a side view so you can see all of the delicious layers...it really does taste like enchiladas!

Cut into 6 servings and serve immediately with all your favorite toppings.  I topped mine with diced cherry tomatoes, avocado, cilantro and taco sauce.  So delicious!!!  Enjoy!