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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:30 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2smallgreen bell peppers, finely chopped1cupcorn, freshorthawed frozen1largered onion, finely chopped, divided1poundlean ground beef1/2teaspoonground cumin1/2teaspoongarlic powder1/2cupsour cream, divided1/2cupsalsa1 1/2tablespoonssalt-free taco seasoning mix1(15-ounce) canno-salt-added black beans, rinsed3tablespoonslime juice, divided1/2teaspoonsalt1/4teaspoonground pepper1/2cupreduced-fat cream cheese1cupshredded sharp Cheddar cheese, divided2(6-inch)corn tortillas, cut into 1/2-inch pieces3tablespoonsfinely choppedfresh cilantro2tablespoonsseeded and finely choppedjalapeño pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2smallgreen bell peppers, finely chopped
1cupcorn, freshorthawed frozen
1largered onion, finely chopped, divided
1poundlean ground beef
1/2teaspoonground cumin
1/2teaspoongarlic powder
1/2cupsour cream, divided
1/2cupsalsa
1 1/2tablespoonssalt-free taco seasoning mix
1(15-ounce) canno-salt-added black beans, rinsed
3tablespoonslime juice, divided
1/2teaspoonsalt
1/4teaspoonground pepper
1/2cupreduced-fat cream cheese
1cupshredded sharp Cheddar cheese, divided
2(6-inch)corn tortillas, cut into 1/2-inch pieces
3tablespoonsfinely choppedfresh cilantro
2tablespoonsseeded and finely choppedjalapeño pepper
DirectionsPosition rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyAdd ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBroil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: 1 1/2 cupsCalories 334, Fat 18g, Saturated Fat 9g, Cholesterol 68mg, Carbohydrates 21g, Total Sugars 5g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 408mg, Potassium 493mgEatingWell.com, January 2024
Directions
Position rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyAdd ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBroil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: 1 1/2 cupsCalories 334, Fat 18g, Saturated Fat 9g, Cholesterol 68mg, Carbohydrates 21g, Total Sugars 5g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 408mg, Potassium 493mg
Position rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
Add ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.
Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.
Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.
Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.
Nutrition InformationServing Size: 1 1/2 cupsCalories 334, Fat 18g, Saturated Fat 9g, Cholesterol 68mg, Carbohydrates 21g, Total Sugars 5g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 408mg, Potassium 493mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 334, Fat 18g, Saturated Fat 9g, Cholesterol 68mg, Carbohydrates 21g, Total Sugars 5g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 408mg, Potassium 493mg
Serving Size: 1 1/2 cups
Calories 334, Fat 18g, Saturated Fat 9g, Cholesterol 68mg, Carbohydrates 21g, Total Sugars 5g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 408mg, Potassium 493mg
EatingWell.com, January 2024
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Nutrition Facts(per serving)448Calories25gFat26gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
