Taco Casserole

During soccer season I am always looking for dinners I can prep in advance and quickly throw in the oven.  This casserole used lime tortilla chips, lean ground beef, a poblano, a bell pepper, and plain nonfat Greek yogurt, and a salsa enhanced with a shredded zucchini.  Then I topped this off with shredded Monterey jack and shredded cheddar cheese.

Ingredients:

1 pound lean ground beef

1 poblano pepper diced

1 bell pepper diced

1 zucchini shredded

16 ounces salsa

1 ½-2 cups plain nonfat Greek yogurt

Lime tortilla chips to cover 7×11 pan on the base and top

2-3 cups shredded cheese (Mexican blend, Monterrey jack, cheddar)

2 tablespoons adobo or taco seasoning

Directions:

1. Brown ground beef on medium heat breaking it up as it cooks.  Sprinkle adobo or taco seasoning as it cooks. Drain any liquid.
2. Cook peppers over medium heat until soft. 
3. Combine peppers and beef mixture.
4. Mix the shredded zucchini and salsa.
5. Pour a layer of salsa over the base of the pan.
6. Spread a layer of tortilla chips on the base of a 7×11 or similar sized pan.
7. Spread beef over the tortilla chips.
8. Spread yogurt over the beef.
9. Pour salsa over the yogurt.
10. Top with tortilla chips and shredded cheese.
11. Spray aluminum foil with nonstick spray. Then tightly cover.
12. Bake at 375 for 20 minutes if cooking right away.  Remove foil and bake for 5 more minutes.  I added another layer of cheese during the last few minutes.
13. If prepping ahead of time bake at 425 for 30 minutes.  Then remove foil, add more cheese if desired, and bake for 5 more minutes so cheese can melt.
14. Let rest a few minutes before serving.
15. Enjoy!