Taco Salad Casserole Recipe

Ingredients:

CASSEROLE:

• ▢2 lbs ground beef 85/15
• ▢1/2 medium red onion, diced
• ▢1 medium red bell pepper, diced
• ▢2 tbsp chili powder
• ▢1 1/2 tsp ground cumin
• ▢1 tsp pink himalayan salt
• ▢1 tsp garlic powder
• ▢1 tsp dried oregano
• ▢1/2 tsp red pepper flakes
• ▢1/2 tsp black pepper
• ▢1/3 cup diced tomatoes
• ▢1/4 cup sliced black olives
• ▢1 3/4 cup shredded Mexican cheese

TOPPING:

• ▢1/2 cup shredded lettuce
• ▢1/4 cup shredded Mexican cheese
• ▢1/4 cup tomatoes, diced
• ▢sour cream (optional)

Instructions:

• Preheat oven to 350°F and heat a large skillet set over medium-high heat.
• Add the round beef, onion, and bell pepper. Cook until meat is no longer pink and veggies are tender.
• Season with chili powder, salt, cumin, garlic powder, oregano, red pepper flakes, and pepper. Combine using a spoon until seasoning is fully incorporated and then remove from heat.
• Transfer meat mixture to a 9×13 baking dish. Add the diced tomatoes, black olives and cheese and mix until well combined.
• Bake for 10 minutes until cheese is fully melted and flavors are incorporated.
• Top with remaining tomatoes, black olives, cheese, shredded lettuce, and serve immediately!
• Best stored in an air tight container in the fridge up to 10 days. Keep fresh topping separate if you intend on storing leftovers!