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Taco Casserole

October 13, 2009

After the Long Beach marathon, the only thing I was craving was some good Mexican food. Since we went to the Yard House for lunch, I couldn’t satisfy my craving until dinnertime. Brennan was eating dinner with his brother at this little hole in the wall Mexican place next to LMU, Viva Fresh, so I asked him to pick up something for me on the way home. You gotta love those Mexican joints that aren’t a chain and only have a couple of items on their menu. He ended up getting a garlic chicken, fajitas, beans & guacamole bowl over a bed of lettuce for me. He knows me pretty well huh? No, actually I called him and spent 5 minutes on the phone having him list out the entire menu and specifically telling him what I wanted and didn’t want 😉 This bowl isn’t even on the menu, I think it’s suppose to come in a burrito but I omitted the tortilla and sour cream and got it over some lettuce. One of the best post-race meals ever, I seriously inhaled it when I got the food.

Anyways, that meal inspired me to make it another Mexican themed night by using some enchilada sauce and creating a taco casserole instead. I toasted up some corn tortillas in the oven to get them nice and crispy instead of using tortilla chips. Combined with a mixture of lean ground beef, black beans, onions, and tomato, this was the perfect recovery meal.

Taco Casserole

6 servings


  • 12 small corn tortillas
  • 1.5 pounds lean ground beef or turkey
  • 1/4 teaspoon salt
  • 1 15-ounce can black beans, rinsed
  • 1 10-ounce can enchilada sauce, (1 1/4 cups)
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 onion, diced
  • 1 cup grated extra-sharp Cheddar cheese, (4 ounces)


  1. Preheat oven to 375°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.
  2. Spray tortilla lightly with cooking oil. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 10 to 12 minutes. Let cool.
  3. Meanwhile, in a non-stick skillet, cook the ground beef or turkey and diced onion on medium-high heat until meat is cooked through
  4. Stir together black beans, enchilada sauce, tomato sauce, meat and onion mixture and cheese in a large bowl. Add the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.


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