Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 8 ounces 90%-lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (28 ounce) can hominy, rinsed
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1 (4 ounce) can diced green chiles
- 2 cups corn tortilla chips, crushed into slightly smaller pieces
- 1 cup shredded sharp Cheddar cheese
- 4 cups chopped romaine lettuce
- ½ cup low-fat plain strained yogurt, such as Greek-style
- ¼ cup roughly chopped fresh cilantro
- 3 scallions, thinly sliced
Instructions
- Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until softened, about 5 minutes.
- Add beef; cook, stirring to crumble, until browned, about 5 minutes.
- Add chili powder, cumin, and paprika; cook, stirring often, for 1 minute.
- Add tomatoes and their juices, hominy, beans, and chiles; simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Pour mixture into the prepared pan. Top with tortilla chips and cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake until lightly browned and bubbling, about 10 more minutes.
- Let stand for 10 minutes before serving. Serve with romaine, yogurt, cilantro, and scallions.
Notes
- To prevent soggy tortilla chips, add them just before baking.
- Use sturdy tortilla chips for better texture.
- Substitute ground turkey or chicken for beef if preferred.
- Can be assembled ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg