Low(er) Carb Taco Bake

My Aunt Rachel makes this yummy, yummy Taco Bake with flaky crescent crust, taco meat, and handfuls of cheese! I had it on the brain when I started envisioning tonight’s supper. I tried to healthy it up a bit with plenty of veggies and no crust. I know the recipe looks a lot like THIS, but it tasted like a whole new (spicy!) idea…

  • In large bowl, mix…taco bake
    • 8 ounces light sour cream
    • 1/2 cup of salsa verde
  • Stir in…
    • 1/2 white onion, chopped
    • 1 can Mexicorn (drained)
    • 1 can black beans (rinsed)
    • 1 can of Mexican style diced tomatoes
    • 4 ounces of Mexican-blend cheese
  • In skillet…
    • Brown 1 pound of ground beef.
    • Drain and season with one package of hot and spicy taco seasoning
    • Add to mixing bowl
  • Combine all and place in greased 9 x 13 dish. Bake at 375 for 25-30 minutes, until bubbly.

While I don’t love tacos, I do love how Mexican dishes can offer healthy variety and fiery flavors! (If you are a regular blog reader, you will know I’ve been on a spicy kick lately!) I happened to have salsa verde in the fridge, but you could certainly use whatever salsa or taco sauce you have on hand. Additionally, you could definitely sub lower-carb vegetables in place of the corn and beans if you really wanted to cut back!

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