Taco fiesta bubble up casserole

A delicious, quick casserole you can make almost entirely from your dry storage.

We did add, though, fresh chopped bell pepper and green onion for some crunch.

This recipe uses:

• Home-canned ground beef
• Home-canned mushrooms (optional)
• Home-canned salsa (we used the Tomatillo Green Salsa from So Easy To Preserve)
• DIY Taco Seasoning
• DIY Biscuit Mix

The recipe

Yield: 6 x 1 cup (200 g / 7 oz) servings

Oven temperature: 175 C / 350 F

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Taco fiesta bubble up casserole

A delicious, quick casserole you can make almost entirely from your dry storage and home-canning pantry.

Course Main Course

Cuisine Tex-Mex

Keyword Beef, Casserole

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 1 cup (200 g / 7 oz) servings

Calories 310kcal

Metric - US Customary

Ingredients

• 1 half-litre jar home-canned ground beef (1 pint)
• 1 half-litre jar home-canned mushrooms (1 pint ) (OPTIONAL)
• 350 g DIY Biscuit Mix (2 cups / 12 oz)
• 3 tablespoons DIY taco seasoning
• 250 ml home-canned salsa (1 cup / 8 oz)
• 250 g bell pepper (diced. 2 cups / 8 oz)
• 150 g onion (diced. 1 cup / 5 oz)
• 125 g cheese (grated, light. 1 cup / 4 oz)
• 50 g green onion (washed, chopped ¾ cup / 2 oz)
• sour cream (fat-free. Optional for garnish)

Metric - US Customary

Instructions

• Start oven heating to 175 C / 350 F.
• Lightly spray or grease a casserole dish that is 22 x 33 cm (9 x 13 inch); set aside.
• Empty jar of ground beef into a microwave-safe vessel. If using home-canned mushrooms (optional), open their jar and add them, too. Zap in microwave for a minute or two to heat. Remove, drain through a sieve for a minute or two.
• When beef is drained, stir in the taco seasoning and the salsa. Set aside.
• Wash peppers and onion (seed peppers; peel onion.) Chop, and set aside, combined.
• Wash and chop green onion. Set aside separately.
• Mix up DIY biscuit mix according to directions for that mix.
• Place half the prepared biscuit dough in scattered dollops over the bottom of the casserole dish.
• Scatter with half the meat mixture, half the pepper mixture, and half the cheese.
• Repeat for second layer.
• Scatter the green onion on top.
• Cover with tin foil and put in oven for 35 minutes.
• Remove foil, return to oven for 15 minutes.
• Remove from oven, let stand 5 minutes.
• Garnish servings with fat-free sour cream (optional.)

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 544mg | Fiber: 4g | Sugar: 3g

Recipe notes

• Feel free to swap the fresh bell pepper, fresh onion and green onion for any other toppings / veg that strike your fancy or that you have easily on hand. Dehydrated onion that has been rehydrated might work.
• You could add some hotter peppers if desired.
• We used green salsa; a red salsa would also work.
• We used low-fat cheese; if you don’t care about calories, use any melting cheese you have that you can grate (e.g. cheddar, Colby, Swiss, Monterey Jack, etc.)
• Instead of home-canned ground beef, you could use 500 g / 1 lb fresh ground beef. Brown it first with the taco seasoning, then drain grease off and proceed with recipe.
• There can be a lot of water trapped in home-canned ground beef; warming it a bit first causes the trapped water to release itself.
• What to serve with this? Leafy salad works great! You could also do rice.

Source

Inspired by the recipe of a similar name by Kate Cross over at DrizzleMeSkinny.com.  Converted to draw mostly on ingredients from home food storage.

Nutrition

Serving size: 1 cup (200 g / 7 oz)

Per serving:

• 310 calories, 544 mg sodium

If you made your taco seasoning mix salt free, the sodium drops to approximately 400 mg per serving.

* Nutrition info provided by MyFitnessPal