Try this Walking Taco Casserole recipe, or contribute your own.
Suggest a better descriptionBrown the ground beef and onion in a skillet.
Add the can of tomatoes (with liquid) and taco seasoning.
Cook until most of the liquid has evaporated.
Add cream cheese and stir to melt
Add the black beans and enchilada sauce. Stir to combine and heat through.
Put a layer of corn chips on the bottom of a 13x9-inch pan. Top with half of the meat mixture and half of the grated cheese.
Repeat layers.
Bake in a preheated 350-degree F oven for about 20 minutes or until heated through and cheese has melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (539g) | ||
Recipe Makes: 1 | ||
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Calories: 1282 | ||
Calories from Fat: 787 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.5g | 117 % | |
Saturated Fat 37.5g | 188 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 370.8mg | 114 % | |
Sodium 481.4mg | 17 % | |
Potassium 1416.9mg | 37 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 31.4g | ||
Protein 87.7g | 125 % | |
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: 1282
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