Not your typical Taco Tuesday post; I know. Actually this recipe goes against all my beliefs of a good taco, which does not typically include all that cheese. If you have had tacos in Mexico, you know what I mean. I had to do it, and I am glad I did because this recipe for Three Bean Taco Casserole is Yummy!
I was having a food conversation with a fellow foodie friend the other day which drifted off to the One-Pot Meal craze. Doesn’t it seem like everyone and their brother is writing about these one-pot meals as well as casseroles? Or is it just my Pinterest account that has exploded with them? Really what is the difference between a one-pot meal and a casserole? I cannot really tell the difference. So, when I mentioned that I was working on being a follower and making a casserole recipe she was surprised.
I don’t remember eating a lot of one-pot or casseroles growing up. Occasionally, being a kid of the 70s, a Hamburger Helper would show up on the table. Or even a tuna casserole as well as this taco casserole that came from a box. In all honesty, that taco casserole was not too bad from what I remember. It just didn’t happen too often at our home.
I didn’t use a box for this recipe but I did take a few short cuts. I used a taco seasoning sauce from the Rick Bayless line, which I have been loving this summer; we take them camping for quick and easy meals. I admit I did use a box of crispy taco shells as I didn’t want the added sodium from tortilla chips. Okay, if I am honest I also used canned beans as I didn’t want to precook three different types of beans. Using these shortcuts made this a quick and easy casserole meal. I also used fresh corn but you could use frozen if you thaw it out and let drain until all the moisture is released. A little sauteing and chopping of the garnishes, and that was all it took. Quick and easy meal on the table in no time, well in 45 minutes if you count prep and cooking.
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