Taco Casserole
Servings: 4
Ingredients
- 1 pound stew beef (cut into one-inch chunks)
- ¼ cup all-purpose flour
- ½ tablespoon smoked paprika
- ½ tablespoon Mrs. Dash or other salt-free seasoning
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- 1 teaspoon olive oil
- 2 garlic cloves (minced)
- ½ cup yellow onion (chopped)
- 1 15 oz. can Ro-Tel Tomatoes
- ¼ cup low sodium chicken or beef broth
- 8 soft yellow corn tortillas
- 4 ounces cheddar cheese
- 2 roma (plum) tomatoes (chopped)
- ½ cup Greek Yogurt
- ½ cup low sodium chunky salsa
Instructions
- Cut the beef into 1" cubes
- In a small bowl, combine the flour with the smoked paprika, Mrs. Dash, chili powder, cumin and oregano and salt. Put this seasoning mix into a large resealable plastic bag with the beef cubes, and shake to coat the beef cubes.
- Lightly spray a large nonstick skillet with nonstick spray and heat the olive oil over medium heat. Cook the onion and garlic for about 3 minutes, and then add the mixture with the flour and beef cubes. (If there's extra flour mixture in the bottom of the bag, set it aside)
- Cook the beef for 8 to 10 minutes, until the meat is browned.
- Stir in the canned Ro-Tel tomatoes with liquid, the beef or chicken broth, and any extra flour mixture. Crank up the heat to medium-high until the entire mixture comes to a boil, then turn the heat down to medium and let it simmer for about 30 minutes.
- Preheat the oven to 350 °F
- Spread some of the beef mixture on the bottom of an 8x8-inch casserole dish.
- Lay 4 corn tortillas on top of the beef mixture, followed by half of the remaining beef mixture and 2 ounces of cheese.
- Layer 4 corn tortillas on top, followed by the remaining beef mixture and 2 ounces of cheese.
- Bake in the oven for 15 minutes until heated through.
- Top with Greek yogurt, chopped tomatoes and salsa.