Taco Casserole

This recipe is dedicated to my dear friend Jayde, who is always so busy so she needs a quick recipe while maintaining all the necessary nutrients. I don’t know much about nutrients, but I know meat is source of proteins, veggies are source of vitamins and beans and corns are source of fibers.

A little side story about Jayde, one time for two whole weeks, she ate only chickpeas, no salt, no pepper, nothing else. Her idea is if you ate only one food for two weeks, after the weeks passed, you would appreciate any food, cause any food would taste amazing after eating chickpeas for two weeks. You can choose something else other than chickpeas, but only that one single ingredient. I don’t recommend this to anyone, but Jayde is still alive, so this idea couldn’t be that bad.

Back to the recipe, for me this is everything in the kitchen sink recipe, and literally it is. I put everything in one skillet and just stir fry all together. The hero is in the taco seasoning, you can use fajita seasoning, homemade or store bought. Also you can replace the steak with chicken, shrimp or for vegetarians friends, tofu! This is after all, your own casserole.


1 tbsp olive oil

1 medium onion -chopped

3 cloves garlic -minced

1 medium bell peppers of each color (red, yellow, green) -chopped

1 lb steak (any cuts) -cubed around half inch by half inch

14 oz can corn -drained and rinsed

14 oz can black beans -drained and rinsed

1 packet store bought taco seasoning

1 tbsp cumin -divided

Salt and pepper

1 cup shredded taco cheese

1/2 cup cilantro -chopped


  • Saute onion, garlic and bell pepper in a large deep skillet on medium low heat, stirring occasionally for 3 minutes. Remove veggies from the skillet and set aside.
  • Using the same skillet add steak, sprinkle with half of the cumin, salt and pepper cook for about 5 minutes, stirring occasionally. 
  • Add cooked veggies, corn beans, and taco seasoning and remaining cumin. Stir well.
  • Cover and cook on medium low for 5 minutes. 
  • Sprinkle with cheese, cook just enough until cheese melt. Top with chopped cilantro. Enjoy!

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