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Taco Casserole

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Author Liz Hurley, MS, RD, LDN, CSCS

Ingredients

  • 2 x 8 oz. boxes Banza rotini pasta
  • 1 x 15 oz. can black beans, rinsed and drained
  • 1 lb. 90/10 ground beef
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 x 28 oz. can diced tomatoes
  • 12 oz. shredded cheese (or non dairy cheese)
  • scallions, sour cream, salsa (optional for serving)

Instructions

  1. Preheat the oven to 350 degrees F and spray a 9x13 casserole dish with non stick spray. 

  2. Cook Banza as directed on the package. Do not overcook. Rinse with cold water after draining and place in a large bowl. 

  3. While Banza is cooking, heat a skillet over medium heat and add your ground protein of choice (we used ground beef), cook until no pink remains and the internal temp is 165 degrees F. 

  4. Once the pasta and protein are cooked combine pasta, protein, black beans, diced tomatoes, and bell peppers in a large bowl and gently fold to combine.  

  5. Pour about half of the mixture into a greased 9x13 casserole dish. Sprinkle with about 1/3 of the cheese.  Pour remaining mixture into the casserole dish and top with another 1/3 of the cheese. 

  6. Bake for 20 minutes (covered if your oven tends to brown things quickly) and then top with remaining cheese and broil on high for about 2-5 minutes until the top of the casserole is slightly browned.  Keep an eye on it to prevent it from burning! 

  7. Remove from oven and let cool for 5-10 minutes to firm up before serving. Top with sour cream (or if you are dairy free, I love kite hill cream cheese), scallions, and salsa and enjoy! 

  8. Leftovers can be stored in an airtight container for up to 4 days.