Easy & Healthy Taco Casserole Recipe (One-Pan!)
This easy taco casserole is one of my favorite healthy recipes for busy weeknights. Packed with lean protein, black beans, bell peppers, and plenty of cheese, it’s the kind of family-friendly comfort food you’ll want on repeat all year long.
Ingredients
- 1 tablespoon Avocado Oil
- 1 large Sweet Onion chopped
- 1 large Orange Bell Pepper chopped
- 1 lb Ground Chicken
- 2 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Chili Powder
- ½ teaspoon Kosher Salt
- 1 15.5 oz can Black Beans, drained and rinsed
- 1 cup Grilled Corn or shaved from 2 cobs
- 1 14.5 oz can Fire-Roasted Tomatoes
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Favorite Mexican Hot Sauce or less
- ¾ cup Shredded Cheese Cheddar, Monterey Jack, or Mexican Blend
- 1 tablespoon Pickled Jalapeños
For Serving
- Cherry Tomato Salsa
- Greek Yogurt
- Pickled Red Onions
- Soft Taco Shells
- Lime Juice
- Hot Sauce
Instructions
- Heat a large skillet over medium-high heat and add avocado oil, onion, bell pepper, and a pinch of salt. Cook for 5 minutes or until soft and starting to char.
- Add ground chicken, cumin, smoked paprika, garlic powder, chili powder, and kosher salt. Use a meat masher to break up the meat and toast the spices.
- Once the meat is cooked through and crumbled, add in black beans, corn, and fire-roasted tomatoes. Stir and cook for 5 minutes.
- Add apple cider vinegar and hot sauce, then stir to combine. Taste and season with salt or more hot sauce if desired.
- Top with shredded cheese and pickled jalapeños. Place skillet under the broiler for a few minutes, or until the cheese has melted.
- Remove from oven and top with ingredients like pico de gallo, Greek yogurt, pickled onions, and soft taco shells and some lime wedges.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!