Walking Taco Casserole
Salsa Romaine Wedges
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope less sodium taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 (10-oz) can enchilada sauce
- 1 (7-oz) can chopped green chiles
- ½ (8-oz) block cream cheese, softened
- 1 (9.25-oz) bag corn chips, divided
- 1 (8-oz) pkg shredded Colby Jack cheese
Instructions
- Preheat oven to 375°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet.
- Add taco seasoning, onion powder, garlic powder, enchilada sauce, and chiles; cook, stirring occasionally, until mixture is thickened. Add cream cheese, stirring until blended.
- Spread half of corn chips in a lightly greased 13- x- 9-inch baking dish. Top with half of meat mixture and half of shredded cheese. Repeat layers. Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts, each halved lengthwise
- 1 cup refrigerated salsa
- ½ cup Ranch dressing
Side Dish Instructions
- Divide romaine halves among 6 plates; top with salsa. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
706
|
102
|
808
|
| Fat (g) | 46 | 9 | 55 |
| Sat. Fat (g) | 19 | 1 | 20 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 36 | 6 | 42 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1154 | 291 | 1445 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 1 | 1 | 2 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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