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January 20, 2015 By Nicky 11 Comments

Have a Healthy Taco Night with Southwestern Taco Casserole

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Have a Healthy Taco Night this week with this Southwestern Taco Casserole with Cornbread Crust.

Southwestern Taco Casserole with Cornbread Crust- Have a Healthy Taco Nigh

I recently reviewed the cookbook, Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh, and Fun by Kerry Dunnington. The book included a recipe for Southwest Taco Beef Bake that really caught my eye. It was a healthier version of a classic Tamale Pie. I didn’t have all the ingredients needed for this recipe, so I modified it a little and created my own. Necessity is the mother of invention, after all!

Southwestern Taco Casserole with Cornbread Crust- Have a Healthy Taco Nigh

This Southwestern Taco Casserole is a great way to hide a few extra vegetables for your family. This recipe has grated carrots that add a little sweetness and color to the dish. The kids will never know they are in there. The crust is filled with corn and green chiles too. I added chopped frozen Anaheim and poblano chiles to this recipe. My garden was overflowing with them this last season, so I have been adding them to just about everything. You can easily substitute fresh chiles or a small can of chopped green chiles. If you want a little extra heat, swap the cheddar cheese for some pepper jack.

The surprise in this casserole is the addition of Kalamata olives. These olives are Greek in origin, so you may be asking “Why am I putting them into a Taco Casserole?” The reason is salt. These olives have a great briny taste that is so delicious with the sweetness of the corn and carrots. It’s adds that salty flavor without adding a lot of actual salt. If you don’t  have Kalamata olives, substitute green olives stuffed with pimento. That will give you a similar taste. Standard black olives just don’t cut it for this recipe.

Southwestern Taco Casserole with Cornbread Crust- Have a Healthy Taco Nigh

Continue to Content
Yield: Serves 8

Southwest Taco Beef Bake with Cornbread Crust

Southwestern Taco Casserole with Cornbread Crust- Have a Healthy Taco Nigh
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Taco Beef Bake

  • 1 teaspoon olive oil
  • 2 cloves of garlic, minced
  • 1 medium onion, chopped
  • 2 medium carrots, grated
  • 1 1/4 pounds ground beef
  • 1/2 cup water
  • 2 Tablespoons +1 teaspoon Taco Seasoning
  • 1/2 cup Kalamata olives, chopped
  • 28 ounces diced fire roasted tomatoes

Cornbread Crust

  • 1 cup yellow organic cornmeal
  • 2 teaspoons salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup sour cream
  • 1/3 cup olive oil
  • 2 Anaheim chiles, deseeded and chopped
  • 2 poblano chiles, deseeded and chopped
  • 1 1/2 cups frozen corn
  • 1 cup shredded medium cheddar cheese

Instructions

Taco Beef Bake

  1. Heat oil in a large skillet over medium heat. Saute garlic, onion, and carrots until tender, about 6 minutes.
  2. Add ground beef and cook until browned. Drain off any excess fat from beef.
  3. Stir in taco seasoning and water, Cook for 5 minutes.
  4. Add black olives and tomatoes to the beef mixture. Combine well.
  5. Transfer beef mixture to a 13 x 9 inch baking dish.

Cornbread Crust

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine cornmeal, salt, and baking powder.
  3. In a large bowl, whisk eggs. Add sour cream, olive oil, green chiles, corn and cheese.
  4. Add cornmeal mixture to egg mixture. Stir well to combine.
  5. Pour cornbread crust mixture over the beef bake layer. Spread evenly.
  6. Place in oven and bake for 45 minutes. Serve immediately.
© Nicky

So there you have it! A Healthy Southwestern Taco Bake with Cornbread Crust. This is sure to shake this up on Taco Tuesday! If there is any left after dinner, store this individual servings and take it along to work or school. It tastes even better the next day. I know you’re going to enjoy this casserole. I know my family loves it!

 

Filed Under: Recipes Tagged With: main entrees

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About Nicky

Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.

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Comments

  1. blankpeter @feedyoursoultoo says

    January 20, 2015 at 2:45 pm

    This is totally my kind of recipe

    Reply
    • blankNicky says

      January 21, 2015 at 11:56 pm

      That’s great to hear Peter. 🙂 I’m thrilled you like it

      Reply
  2. blankAngela says

    January 20, 2015 at 3:11 pm

    LOVING this!!! Perfect family dinner! YUM!

    Reply
    • blankNicky says

      January 21, 2015 at 11:56 pm

      Thanks Angela. This is perfect for families. My kids love this

      Reply
  3. blankKC the Kitchen Chopper says

    January 21, 2015 at 7:22 pm

    This casserole looks incredible and full of Real Food! Any family would be very happy with this as the centerpiece!

    Reply
    • blankNicky says

      January 21, 2015 at 11:57 pm

      Thanks KC

      Reply
  4. blankChristina says

    January 22, 2015 at 5:08 pm

    Looks delish!

    Reply
    • blankNicky says

      January 22, 2015 at 11:38 pm

      Thanks Christina! The kids and I loved this casserole.

      Reply
  5. blankAmila says

    January 22, 2015 at 7:11 pm

    this looks so delicious.And a good way to use different veggies in a meal.

    Reply
    • blankNicky says

      January 22, 2015 at 11:41 pm

      Thanks Amila. I’m always looking for ways to get my youngest child to eat more veggies. This casserole does a great job of it

      Reply
  6. blankChristina @ Juggling Real Food and Real Life says

    January 23, 2015 at 3:38 pm

    OK……….I’ll admit it………I was really wondering about the olives, but when you explain that it’s for the saltiness, it just makes perfect sense. I showed the picture of the dish to my daughter and her comment, “Oh yay baby! We have to try that!”

    Reply

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