The Anti-Inflammatory Mexican Cheese Pull Taco Bake has a delicious, cheesy, and satisfying Mexican-inspired flavor. We prepare this comforting taco bake with ground beef, bell peppers, onion, tomatoes, black beans, corn, garlic, turmeric, cumin, smoked paprika, oregano, tortillas, Mexican cheese, mozzarella, lime juice, and cilantro. This cheesy taco bake has about 485 calories and 31 g of net carbs. The Anti-Inflammatory Mexican Cheese Pull Taco Bake is perfect for weeknight dinners, family meals, meal prep, casual gatherings, and wholesome Mexican-inspired eating plans. You can serve this cheesy taco bake with Avocado Salad, Guacamole, Pico de Gallo, Mexican Cabbage Slaw, Roasted Vegetables, or Fresh Lime Salad.
STATS:
- Course: Main Course, Dinner, Casserole
- Calories: 485 kcal
- Diet: Anti-Inflammatory
- Prep Time: 20 minutes
- Cuisine: Mexican
- Cook Time: 30 minutes
- Portion Size: 1 slice
- Cooking Mode: Oven-Baked
- Total Servings: 6
- Difficulty: Easy
- Total Time: 50 minutes
TOOLS:
- Skillet
- Baking dish
- Knife
- Cutting board
- Measuring cups
- Wooden spoon
- Foil
- Spatula
INGREDIENTS:
- 1 tbsp. olive oil
- 1 lb. ground beef
- 1 onion
- One red bell pepper
- Two tbsp. tomato paste
- One green bell pepper
- 3 cloves garlic
- ½ tsp. salt
- 1 cup tomatoes
- 1 cup black beans
- ½ cup corn
- One tsp. turmeric
- One tsp. cumin
- Smoked paprika, one tsp.
- 1 tsp. oregano
- ½ tsp. chili powder
- ½ tsp. black pepper
- 2 tbsp. lime juice
- 6 corn tortillas
- 1½ cups Mexican cheese
- ½ cup mozzarella
- ¼ cup cilantro
- 1 jalapeño
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
LEAN GROUND BEEF:
- Use lean ground beef to provide protein and a rich savory flavor. As another option, use ground turkey or chicken.
BELL PEPPERS:
- Use bell peppers to provide color, vegetables, and natural sweetness.
GARLIC:
- Use fresh garlic to provide a strong savory flavor. Garlic paste can be used as another option.
TOMATOES:
- Use diced tomatoes to add moisture and fresh tomato flavor. Canned diced tomatoes can also be used.
BLACK BEANS:
- Use black beans to provide fiber and plant-based protein. You can substitute pinto beans.
CORN:
- Use corn to provide sweetness and texture.
TURMERIC:
- Use turmeric to provide golden color and an anti-inflammatory ingredient. Fresh grated turmeric can also be used.
TORTILLAS:
- Use whole-grain or corn tortillas to create the layers. You can use flour tortillas if preferred.
MEXICAN CHEESE:
- Use Mexican cheese to provide a rich and creamy melted topping. Cheddar or Monterey Jack can be used.
MOZZARELLA:
- Use mozzarella to create a soft and stretchy cheese pull. Oaxaca cheese or Monterey Jack can be used.
LIME JUICE:
- Use lime juice to add freshness and balance the cheesy filling. Lemon juice can be used instead.
CILANTRO:
- Use fresh cilantro to provide freshness and herbal flavor. Fresh parsley can be used.
INSTRUCTIONS:
- We warm the oven to 190°Celcius and gently coat a dish.
- We preheat the olive oil and gently cook the bell peppers and onion for just five minutes.
- Include the ground beef and cook for nearly seven minutes till browned.
- Cook the salt, garlic, black pepper, tomato paste, chili powder, turmeric, oregano, cumin, and paprika for only two minutes.
- Whisk in the corn, tomatoes, and black beans and slowly cook for just five minutes.
- Mix in the cilantro and lime juice.
- Make layer of the tortillas, beef mixture, and Mexican cheese in a dish.
- Lastly, put in the mozzarella and Mexican cheese.
- Wrap with foil and bake for nearly twenty minutes.
- Eliminate the foil and bake till become bubbly and golden, for an extra ten minutes.
- Allow to sit for just five minutes and add the jalapeño & cilantro as a garnish.
TIPS:
- Strain out the tomatoes and beans perfectly to prevent extra moisture.
- We utilize freshly shredded cheese for a perfect cheese pull.
- Include the additional jalapeño if you like extra heat.
- You could include mushrooms, spinach, or zucchini for additional veggies.
SERVING SUGGESTIONS:
SALADS:
- Avocado
- Cucumber Tomato
- Mexican Cabbage Slaw
- Fresh Lime Salad
DIPS:
- Guacamole
- Pico de Gallo
- Greek Yogurt
- Fresh Salsa
VEGETABLE SIDES:
- Roasted Zucchini
- Roasted Broccoli
- Grilled Vegetables
STORAGE INFORMATION:
FRIDGE:
- Put the cooled taco bake in a closed box and store it for nearly 3 to 4 days.
FREEZER:
- Store the individual portions for approximately 1 to 2 months.
FAQs:
May we prepare this taco bake vegetarian?
- Yes, you can alternate the beef with mushrooms, additional black beans, lentils, or pinto beans.
Could we prepare this taco bake spicy?
- Yes, you can use green chiles, additional jalapeño, cayenne pepper, or chili powder.
Will we prepare this taco bake earlier?
- Yes, you can assemble it, refrigerate it for more than twenty-four hours, and then bake.
Which cheese delivers a perfect cheese pull?
- Mexican cheese, Mozzarella, Oaxaca cheese, and Monterey Jack blends deliver a perfect cheese pull.
NUTRITIONAL FACTS:
Calories: 485 kcal
Sodium: 720 mg
Net Carbs: 31 g
Fiber: 7 g
Sugar: 6 g
Fats: 27 g
Proteins: 32 g
Total Carbs: 38 g
