🌮 Mediterranean Taco Casserole
⏱️ Time
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Prep: 15 minutes
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Bake: 30–35 minutes
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Serves: 6
🛒 Ingredients
Base
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2 tbsp extra-virgin olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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500 g (1 lb) ground beef or chicken
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1½ tsp ground cumin
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1 tsp smoked paprika
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1 tsp ground coriander
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½ tsp chili powder (adjust to taste)
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Salt & black pepper
Veggies & Sauce
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1 cup cherry tomatoes, halved or 1 can diced tomatoes (drained)
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1 cup bell peppers, chopped
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1 cup corn (fresh or frozen)
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1 can (400 g) black beans or chickpeas, drained & rinsed
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2 tbsp tomato paste
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¼ cup Greek yogurt or light sour cream
Layers
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2 cups cooked rice or quinoa
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1½ cups shredded cheese (cheddar, mozzarella, or Monterey Jack)
Toppings (After Baking)
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Chopped fresh cilantro or parsley
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Avocado slices
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Greek yogurt drizzle
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Lime wedges
👩🍳 Instructions
1️⃣ Cook the Filling
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Preheat oven to 180°C (350°F).
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Heat olive oil in a skillet over medium heat.
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Sauté onion until soft, then add garlic.
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Add ground meat and cook until browned.
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Stir in cumin, paprika, coriander, chili powder, salt & pepper.
2️⃣ Add Veggies & Sauce
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Mix in tomatoes, bell peppers, corn, beans, and tomato paste.
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Simmer 5 minutes until slightly thick.
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Stir in Greek yogurt and remove from heat.
3️⃣ Assemble Casserole
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Spread cooked rice or quinoa in a greased baking dish.
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Spoon meat mixture evenly on top.
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Sprinkle cheese over everything.
4️⃣ Bake
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Bake uncovered 30–35 minutes, until bubbly and golden.
5️⃣ Serve
Top with herbs, avocado, yogurt, and a squeeze of lime 🍋
🌿 Mediterranean Variations
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Vegetarian: use lentils or mushrooms instead of meat
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Low-carb: replace rice with roasted cauliflower
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Extra Mediterranean: add olives or feta cheese
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Spicy: add harissa or chili paste
💡 Serving Tip
Serve with a fresh cucumber-tomato salad or warm pita wedges brushed with olive oil.
