Taco Casserole

Just because I no longer work doesn't mean I want to spend hours in the kitchen during the week.  I saw this recipe in the magazine section of a local newspaper and decided I could work with it since it featured the Mexican flavor profile we both love.


Quick Fix Taco Casserole
6 serving (9SP per serving)

2 cups cooked brown rice (I used a packet of Sazon in preparing this)
1- 15 oz can fat free refried beans
1 cup salsa
1 1/4 lbs lean ground beef
1 pkg low sodium taco seasoning
3/4 cup reduced fat shredded sharp cheddar cheese
1 oz corn chips, crumbled
1 (2.25 oz) can sliced, black olives
3-4 sliced scallions
OPTIONAL: serve with sliced avocado and sour cream (adds additional calories/SP's)

Preheat oven to 350 degrees.

In an 8-inch square baking dish, layer 2 cups of cooked rice. In a nonstick skillet, brown the ground beef. Add the taco seasoning and 3 tbs water and combine well.  In a large, microwavable bowl, combine the beans and salsa. Heat, stir, and pour over the rice. Sprinkle the cheese over the beef, scatter the crumbled corn chips over the cheese, then scatter the drained olives on top of the cheese.

Bake about 20 minutes (until piping hot). Top with the sliced scallions and, if desired, sliced avocado and a dollop of sour cream.
****************************************************
TASTE NOTES
While each serving contains 9 Smart Points (more if you top with avocado and sour cream), the serving is so filling and contains protein, carbs, and veggies, so little more than a side salad is required to round out the meal. My younger self used to turn up her nose at casseroles, but this dish, though not photogenic, was delicious. I'm looking forward to leftovers and have added it to this blog, which these days is a repository for my favorite meals.