This Low Calorie Taco Casserole is just 190 calories and is packed with 16.8g of protein!. Best of all, this low calorie taco casserole comes with lots of yummy toppings and even some low calorie chips.
Ingredients You’ll Need:
- Olive Oil Spray
- 1 lb. lean ground turkey
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons Homemade Taco Seasoning or store-bought
- 1 (14-oz.) can fire-roasted diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup frozen peas, carrots and corn (the mixed bag, or 1/3 of each)
- 1 (15-oz.) can black beans drained and rinsed
- 1 (15-oz.) can pinto beans drained and rinsed
- ⅔ cup shredded sharp cheddar cheese
- ½ cup chopped romaine lettuce
- 5 cherry tomatoes halved
Low Calorie Taco Casserole
Healthy Taco Casserole Meal Prep and Storage
Meal Prep: You can make the casserole ahead of time and bake, or store to bake later. Simply bake and cool, and cover. Then store (baked or unbaked) for later.
Storage: Will hold in the fridge for 5 days or the freezer for a month.
Reheating: If stored unbaked, bake according to the directions below (thaw out first if frozen). Or to reheat leftovers or pre-cooked, cover with foil and add to a 350 degree oven for 20-30 minutes until warmed through.
Low Calorie Taco Casserole
Low Calorie Taco Casserole
Ingredients
- Olive Oil Spray
- 1 lb. lean ground turkey
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons Homemade Taco Seasoning or store-bought
- 1 (14-oz.) can fire-roasted diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup frozen peas, carrots and corn (the mixed bag, or 1/3 of each)
- 1 (15-oz.) can black beans drained and rinsed
- 1 (15-oz.) can pinto beans drained and rinsed
- ⅔ cup shredded sharp cheddar cheese
- ½ cup chopped romaine lettuce
- 5 cherry tomatoes halved
Optional toppings:
- Low Calorie Chips
- Low Calorie Salsa
- Low Calorie Guacamole
- 0% Greek Yogurt in place of sour cream
- Fresh cilantro
- Pickled jalapeños
Instructions
- Preheat the oven to 375°, and spray a 9×13-inch baking dish with olive oil and set aside.
- Spray a large skillet over medium-high heat olive oil then add the ground turkey, onion, and bell pepper.
- Use a spatula to break up the meat is cooked through and onions and peppers have softened. About 5 minutes.
- Add in the garlic, and taco seasoning. Cook until fragrant, about 1-2 minutes.
- Transfer the meat and veggie mixture to the baking dish.
- Add the diced tomatoes, tomato paste, carrots, peas, corn drained beans, and 1/3 cup shredded cheese to the baking dish and stir to combine.
- Add the remaining cheese to the top of the casserole.
- Bake, uncovered, for 25-30 minutes until the casserole is bubbling and the cheese is golden on top.
- Allow the hot dish to stand for 5 minutes out of the oven.
- Top with romaine and tomatoes and any desired toppings.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Taco Casserole
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