Skillet Taco Casserole Recipe Tastes Like Taco Soup (High Protein, High Fiber) by Donna John

Taco soup is an iconic family favorite because it's easy, takes minutes to prep and is loaded with those Mexican flavors we love. And there's no denying our love for casseroles! This taco soup casserole recipe evolved when I was turning a vegetarian black bean casserole recipe into a ground beef casserole.

After altering, tweaking and adjusting, the result was a juicier casserole that tasted like ... you guessed it ... taco soup. The Mexican casserole tasted like the soup we love but cheesier and eaten on a plate with a fork instead of a soup and bowl. The casserole was a success and already in my dinner recipe rotation.

To make this budget-friendly recipe you will need a pound of ground beef, an onion, a red bell pepper, fresh jalapenos, a can of black beans, a can of whole kernel corn, a can of fire-roasted tomatoes, water, ground cumin, smoked paprika, chili powder and shredded cheese. The casserole starts on the stovetop and ends in the oven. Dinner is on the table in about 40 minutes. (Try this high-protein, high-fiber recipe with ground turkey instead of ground beef. To make this a vegetarian casserole, cook the onion, red bell pepper and jalapenos in a little olive oil, then proceed with the recipe as directed, but use two cans of black beans.)

This Mexican casserole is full of vegetables, spices and tender ground beef. Plus it's full of fiber and protein! (Read about the health benefits of black beans.) It hits on all notes and can be topped with chopped green onions, fresh cilantro, sour cream, sliced avocado or whatever you like on your bowl of taco soup. I garnished mine with chopped green onions and served it with a side of fresh guacamole and tortilla chips.

Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 - 2 jalapenos, seeds and ribs removed and chopped
• 14 ounces (1 can) black beans, rinsed and drained
• 14 ounces (1 can) fire-roasted tomatoes, with liquid
• 1/2 cup water
• 1/2 - 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 - 1 teaspoon chili powder
• 14 ounces (1 can) whole kernel corn, drained 
• 8 ounces grated colby-jack cheese (divided)

Here's how to make it: 

1. Brown the ground beef in an ovenproof skillet until cooked through. Remove to a plate. (I cooked the ground beef separate because I knew I was mashing some of the beans and didn't want to mash the meat, too. Next time I will cook the ground beef with the onion, red bell pepper and jalapeno and not remove it from the pan.)
   
2. In the same pan, add the onion, red bell pepper and jalapeno. Cook until soft, about 3 minutes. Season with salt and black pepper.
   
3. Add the beans and gently mash about half of them (this helps thicken the dish). Add the fire-roasted tomatoes with liquid, water, cumin, chili powder, smoked paprika and corn. Season with salt and pepper.
   
4. Put the ground beef back into the pan. Cook about 2 to 3 minutes.
   
5. Stir in half of the shredded cheese until melted and combined. Taste and add more cumin, chili powder, salt, smoked paprika and black pepper, if needed.
   
6. Pour the mixture into a greased baking dish.
   
7. Cover with aluminum foil. Bake in a preheated 375-degree F oven for about 20 minutes.
   
8. Remove from the oven, uncover and top with the remaining cheese. Return to the oven for about 2 to 3 minutes to melt the cheese. (You could top the casserole with the remaining cheese before baking, but I find when you add it right at the end of baking time, it stays cheesier and gives you that cheese pull we all love. You could use cheddar cheese, Monterey Jack cheese, pepper-jack or your favorite Mexican blend instead of colby-jack.)
   
9. Let the casserole sit a few minutes before serving.
   
   

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