Mexican Taco Casserole Recipe
Preheat oven to 375° F.
Cook beef, onion and garlic until beef is browned; drain.
Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix.
Cook over low heat for 3 to 4 minutes.
Layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish.
Cover with half of meat sauce; sprinkle with 1 cup cheese.
Repeat with remaining shells, meat sauce and cheese.
Bake for 20 to 25 minutes or until bubbly and cheese is melted.
Top with remaining olives, tomatoes and green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 237 | ||
Calories from Fat: 169 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 391.8mg | 14 % | |
Potassium 211.6mg | 6 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.4g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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