🌮🧀 Walking Taco Casserole
Mediterranean-Inspired
🌿 Description
This Walking Taco Casserole takes the fun, bold flavors of a classic taco-in-a-bag and transforms them into a Mediterranean-balanced baked dish. It uses lean protein, olive oil, vegetables, herbs, and lighter cheese—comforting yet wholesome, perfect for family dinners or meal prep without heaviness.
🛒 Ingredients (Serves 4–6)
Base
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500 g (1 lb) lean ground beef or ground chicken
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1 tbsp extra-virgin olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
Seasoning
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1½ tsp smoked paprika
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1 tsp ground cumin
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½ tsp dried oregano
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½ tsp chili powder (adjust to taste)
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½ tsp black pepper
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¾ tsp salt
Vegetables & Sauce
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1 cup cherry tomatoes, chopped (or canned crushed tomatoes)
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1 cup cooked black beans or chickpeas (Mediterranean twist)
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½ cup corn kernels (optional)
Topping
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1½ cups baked tortilla chips or whole-grain corn chips, lightly crushed
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1 cup shredded mozzarella or reduced-fat cheddar
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¼ cup crumbled feta (optional)
Fresh Finish
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Chopped parsley or cilantro
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Diced avocado or olives (optional)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 190°C (375°F). Lightly oil a casserole dish.
2️⃣ Cook the Protein
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté until fragrant.
Add ground meat and cook until browned.
3️⃣ Season
Stir in paprika, cumin, oregano, chili powder, salt, and pepper.
4️⃣ Add Vegetables
Mix in tomatoes, beans (or chickpeas), and corn. Simmer 5 minutes.
5️⃣ Assemble
Transfer mixture to baking dish.
Top with crushed chips, mozzarella, and feta.
6️⃣ Bake
Bake uncovered for 20–25 minutes until bubbly and lightly golden.
7️⃣ Finish
Garnish with herbs, avocado, or olives before serving.
🍽️ Serving Suggestions (Mediterranean Style)
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Serve with a Greek yogurt–lime sauce instead of sour cream
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Add a cucumber-tomato salad on the side
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Enjoy in lettuce cups for a low-carb option
❓ Q & A
Q: Why is this Mediterranean-inspired?
A: It uses olive oil, herbs, lean protein, beans, and lighter cheese—aligned with Mediterranean principles.
Q: Can I make it ahead?
A: Yes. Assemble and refrigerate up to 24 hours before baking.
Q: Can I make it low-carb?
A: Skip chips and top with zucchini ribbons or cauliflower rice.
Q: What protein works best?
A: Lean beef, ground chicken, or turkey all work well.
Q: How long do leftovers last?
A: Store in the fridge for 3–4 days.
