Quick Baked Taco Casserole

Quick and Creamy Baked Tacos
Quick and Creamy Baked Tacos from
Top Ate on Your Plate
Serves 4


  • 1 tsp olive oil
  • 1 lb lean ground turkey
  • 1-2 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 red pepper, chopped
  • 1 Vidalia onion, chopped
  • 2 garlic cloves, grated
  • 1 can corn kernels no salt added, drained
  • 1 can black beans reduced sodium, rinsed and drained
  • juice of 1-2 limes
  • ¼ cup fat free sour cream
  • 2 TBSP low fat cream cheese
  • ½ cup sharp cheddar cheese, grated
  • ½ cup pita chips or tortilla chips (crumbled)
  • Sliced avocado or guacamole (optional)


  1. Preheat oven to 350 degrees.  Heat olive oil in a medium skillet over medium heat. Add ground turkey and season with garlic salt, cumin, smoked paprika, onion powder and chili powder. Brown for 5 minutes. Add onions, peppers and garlic. Stir to combine and cook for 5 minutes. Add corn and black beans. Stir to combine and cook for 5 more minutes. Remove from heat and fold in lime juice, sour cream and cream cheese until creamy. 
  2. Transfer to a baking dish. Top with cheddar cheese and crumbled chip. Bake for 15 minutes. Turn oven to broil and and bake for 1-2 minutes until chips are golden brown. Serve over cilantro lime rice and garnish with sliced avocado.
Note: This recipe can also be prepared with shredded or diced chicken.

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