Ingredients
Scale
- 1 tbsp Avocado oil
- 2 lb Ground beef
- 3/4 cup Water
- 1/4 cup Taco seasoning
- 2 large Bell peppers (diced; use orange or yellow for color variety)
- 1/4 large Onion (diced)
- 2 10-oz cans Diced tomatoes with green chilies (drained very well)
- 1 cup Cheddar cheese
- Optional Toppings: Iceberg lettuce (shredded), Fresh tomatoes (diced), Avocados (cubed), Fresh cilantro (chopped), Sour cream
Instructions
- Heat avocado oil in a pan over medium-high heat. Add ground beef and cook for 8-10 minutes until browned.
- Add water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes until thickened.
- Transfer beef to a Crock Pot or baking dish. Add peppers, onions, and drained tomatoes. Mix well.
- For Crock Pot: Cook on Low for 4 hours or High for 2-3 hours. Sprinkle cheese on top and cook 5 more minutes to melt.
- For Oven: Bake at 375°F for 20-30 minutes until bubbly. Sprinkle cheese on top before baking.
- Top with optional toppings like lettuce, tomatoes, avocados, or cilantro before serving.
Notes
- Drain the diced tomatoes well to avoid excess liquid.
- For less spice, use mild diced tomatoes.
- You can prepare the casserole ahead and refrigerate before cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours (Crock Pot) or 30 minutes (Oven)
- Category: Main Course
- Method: Slow Cooker or Oven
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg