Taco Bake Slow Cooker Recipe

Taco Bake Slow Cooker Recipe

Ingredients

• 1½ pounds (680 g) extra-lean ground beef, browned
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
• 115g diced green chilies
• 2 tbsps (15 g) salt-free mexican seasoning
• ¼ cup (60 ml) water
• corn tortillas, cut in ½-inch (1.3 cm) strips
• ½ cup (115 g) fat-free sour cream
• 1 cup (115 g) shredded Cheddar cheese

Method

1. Combine beef, tomatoes, chilies, Mexican seasoning, and water in slow cooker
2. Stir in tortilla strips
3. Cover and cook on low 7 to 8 hours
4. Spread sour cream over casserole
5. Sprinkle with cheese
6. Cover and let stand 5 minutes until cheese melts
7. Yield: 6 servings
8. Per serving: 194 g water; 437 calories (61% from fat, 27% from protein, 12% from carb)

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