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When I didn't have time to prepare homemade tortillas one night, I used the dough to make the crust of this dish instead. Topped with taco fixings, it was an instant hit.—Krista Frank, Rhododendron, Oregon
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1 serving equals 284 calories, 10 g fat (5 g saturated fat), 87 mg cholesterol, 764 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Hearty Taco Casserole in Light & Tasty August/September 2005, p17
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Reviewed on Jan. 06, 2011 by craftymommajess
One of my go-to recipes!!
Reviewed on Mar. 28, 2010 by kgraves_gd
I used the idea of a previous poster and made this with the refrigerated low-fat biscuits. Turned out great!
Reviewed on Mar. 25, 2010 by euge1
i loved this but used the homemade taco seasoning on this site but i omitted the salt in place of the taco seasoning mix,,,,ummmm
Reviewed on Oct. 19, 2009 by euge1
i meant to hit 5 stars for this recipe
love love love this recipe i forgot what magazine this was in, i have made it b4 and loved it. i have tons of light and tasty magazines and got tired of looking for it ...HIGHLY RECCOMENDED
Reviewed on Jul. 12, 2009 by mjlouk
It would be a whole lot easier to just use low fat crescent roll dough for the crust. Rolling it out was a pain. But the casserole tasted great - I added black beans and some canned tomatoes that I had left over from a previous meal. Really good!
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