~Light~ Taco Casserole

     This Taco Casserole turned out SO GREAT! We absolutely loved it. Well as in, Kelsey and I. Emma won't eat anything lately unless sugar is the main ingredient. UGH! I always get a little bummed when I make a dinner that turns out this delicious because Kale isnt here to enjoy it with us. With him working nights, it makes it tough. I think that a family sitting together around the dinner table, eating and conversating is one of the greatest joys in life. That's why I cherish our weekends together so much!
 

    Okay, back to the recipe. Not only is it delish, but really simple. Score!

~Light~ Taco Casserole 
   (8 servings)

 

• 24 Tortilla Chips
• 1/2 tablespoon Olive Oil
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 pound extra-lean Ground Beef  OR  Ground Chicken
• 2 tablespoons low-sodium Taco Seasoning
• 1 (15 ounce) can Black Beans, drained and rinsed
• 1 cup chunky Salsa
• 1 cup low-fat Cheddar Cheese or Mozzarella, shredded

*Toppings:   fat-free or light sour cream, shredded lettuce, guacamole, salsa, etc

DIRECTIONS:   Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until onion softens. Add in garlic, meat and taco seasoning. Stir and cook until meat is browned. Stir in black beans and salsa. Cook another 5 minutes or until heated through.

In a 9x13 baking dish, lay tortilla chips on the bottom. Gently press down on them to break them into bite-size pieces. Pour cooked meat mixture evenly over the top. Sprinkle evenly with shredded cheddar cheese. Bake, uncovered for 15-20 minutes, or until cheese is melted and bubbly. Remove from oven, and let stand 5 minutes before slicing. Top with favorite toppings!