Taco Salad Casserole
Ingredients
- 1½ lb plant-based ground beef
- 1½ cups chopped onion
- 2 green bell peppers, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1½ cups fresh salsa
- 1½ Tbsp ground cumin
- ½ tsp salt
- 2 cups shredded sharp Cheddar cheese
- 6 cups shredded iceberg lettuce
- 4 Roma tomatoes, chopped
- 1 (8-oz) carton sour cream
- ½ cup chopped fresh cilantro
Instructions
- Preheat broiler. Cook plant-based beef, onion, bell peppers, and garlic in hot oil in a large skillet over medium heat until plant-based beef is browned and crumbly and vegetables are tender.
- Stir in salsa, cumin, and salt. Cook 2 minutes or until thoroughly heated.
- Spoon mixture into a 13- x 9-inch ovenproof baking dish. Sprinkle with cheese. Broil 3 to 4 minutes or until cheese melts.
- Top with lettuce, tomatoes, sour cream, and cilantro just before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
603
|
603
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 32 | 32 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1036 | 1036 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
