Taco Casserole: WeekdayLunches!

When I first read this Taco Casserole recipe on Beauty and Bedlam I thought “Cottage cheese in a taco casserole? Gross!” I have been surprised by weird pairings before (chickpeas in cookie dough, anyone?!), so I decided I would give this one a try. This is now my third time making this recipe, and I only discovered it in September! Definitely a combination I enjoy!!

This week I decided I was going to be proactive and make this casserole as my lunches for the week. So, this was made in addition to Sunday’s dinner. Since I knew I was going to be cooking two meals at once, I choose this meal for its difficulty level: easy. Super easy to put together, it involves browning meat, draining beans, mixing cheeses, and crumbling chips. Then, you layer away!

Taco Casserole Layering

Once I finished layering, I threw this badboy in the oven and started prepping my family dinner! After removing the casserole from the oven and letting it sit for approximately 20 minutes, I cut the casserole into six servings and put each serving into a to-go container.

taco casserole complete and cut

Taco Casserole lunches 2

It doesn’t look so pretty once it’s packed, but this is the kind of casserole that gets better over time, (let’s be honest, what kind of casserole doesn’t taste better leftover!?), so I didn’t care so much how it looked!

From there, I threw shredded lettuce and a tomato/green onion mixture into snack bags and before you I knew it, I had my lunches for the week ready to go!

Taco Casserole Lunches Packed 2

I couldn’t have planned it better myself! Wait, yes I could have. I could have remembered to bring it to lunch today!! At least it’s ready for Wednesday!


Taco Casserole
Recipe slightly adapted from Beauty and Bedlam.

Ingredients
1 pound lean ground turkey
1 small onion, finely chopped
1/2 teaspoon garlic powder
3 tablespoons homemade taco seasoning (or one pouch if you prefer)
1 can (8 ounces) tomato sauce
1 cup plain Greek yogurt (sour cream works well too!)
1 cup cottage cheese
2 cups crushed tortilla chips
1 can reduced sodium black beans, rinsed and drained
2 handfuls shredded Cheddar Jack cheese

Optional garnish: lettuce, tomatoes, green onions, chopped peppers, and any other taco toppings you like!

Instructions
1) Preheat oven to 350 degrees
2) In a skillet, brown the turkey and remove from heat.
3) Add onion, garlic powder, taco seasoning, and tomato sauce to turkey. Mix well and set aside.
4) In a medium sized bowl, combine Greek yogurt and cottage cheese, set aside.
5) Place half the crushed chips in the bottom of a 2+ quart casserole (I used a 4 quart) dish that has been coated with a nonstick spray
6) Add half of the meat mixture to cover the chips, the cover the meat with half the beans and then top that off with half of the Greek yogurt  mixture.
7) Sprinkle with a handful of shredded cheese.
8) Repeat layers, ending with the shredded cheese.
9) Bake, uncovered, for 30-35 minutes or until cheese melts and casserole is heated through.
10) Garnish* with taco toppings and serve!

*If you are making this for meals, I recommend garnishing your casserole right before eating.

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