Healthy Taco Casserole (Easy and Budget Friendly)

therealfooddietitians.com

Wendy H

Cooking spray

1 lb. lean ground beef (we use 90/10)

½ medium onion, diced

1 small bell pepper, diced

2 small zucchini, diced

3 cloves garlic, peeled and minced (may substitute a scant ½ tsp garlic powder)

2 Tablespoons homemade taco seasoning (or store-bought)

1 (14-oz.) can fire-roasted diced tomatoes

1 (6-ounce) can tomato paste

2 ¾ cups beef broth

½ cup frozen corn

1 (15-oz.) can black beans, drained and rinsed

1 cup uncooked long-grain white rice (such as American long-grain, basmati, or jasmine rice)

1 ½ cups (6 ounces) shredded cheddar cheese or Monterey jack cheese, divided

Optional toppings: Sals a, diced avocado, sour cream, fresh cilantro, lime wedges, pickled jalapeños, etc.

Directions at therealfooddietitians.com

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