Kid-Friendly Veggie-Heavy Taco Pie
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
This kid-friendly cheesy beef taco casserole boasts tons of veggies!
  • Taco Pie:
  • Butter, to grease the dish
  • ½ lb lean ground beef
  • 1 (3.8 oz) can sliced California ripe olives, divided
  • 2 tablespoons olive oil
  • 1 medium-large onion, diced
  • 1 medium red bell pepper, cored and diced
  • 6 oz kale, rinsed, tough center ribs removed, and chopped
  • ¾ cup water, divided
  • 3-4 large cloves garlic, minced
  • 1 (14.5) oz can no-salt-added diced tomatoes, with juices
  • 3 tablespoons tomato paste
  • 1½ teaspoons chili powder
  • 1½ teaspoons cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 oz sharp cheddar cheese, shredded
  • 3 (8-inch) whole wheat soft tortillas
  • Olive Salsa:
  • ¼ cup sliced California ripe olives (reserved from the 3.8 oz can)
  • ½ cup chopped cherry tomatoes
  • ¼ small onion, diced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 pinch black pepper
  1. Preheat oven to 375F; lightly butter a 6 cup/1.5 liter capacity casserole dish (I used a round dish about 8 inches in diameter so the tortilla shells fit in nicely).
  2. Brown the meat in a large skillet over medium-high heat, about 5 minutes, using a wooden spoon to break up the meat as it cooks. Drain the meat (discarding the fat) and set aside.
  3. Rinse and drain the olives, then measure out ¼ cup and set aside.
  4. Wipe out the skillet that the meat was cooked in and add the olive oil; heat the skillet over medium heat, and add the onion and bell pepper. Cook until the veggies start to soften, about 5 minutes, stirring occasionally. Turn heat up to medium-high and then add the kale and ¼ cup water; cover the skillet and cook 5 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring constantly. Stir in the remaining ½ cup water, olives (except the reserved ¼ cup), canned tomato, tomato paste, chili powder, cumin, oregano, salt, and black pepper. Turn heat down to medium and cook until the liquid is mostly evaporated, about 10 minutes, stirring occasionally.
  5. To assemble the casserole, spread about ½ cup of the meat/veggie mixture in the bottom of the prepared dish. Place 1 tortilla shell on top, spread ⅓ of the remaining meat/veggie mixture on top of the shell, and sprinkle ⅓ of the cheese onto the meat/veggie mixture. Place the 2nd tortilla shell on top and repeat with the meat/veggie mixture and the cheese, then place the 3rd tortilla shell on top and repeat with the last of the meat/veggie mixture and the cheese.
  6. Bake until the cheese on top is melted and starting to brown, about 20 minutes. Let stand 5 minutes before cutting and serving along with the Olive Salsa for topping.
  7. While the casserole is baking, combine all ingredients for the Olive Salsa and refrigerate until serving with the casserole.
Recipe by An Edible Mosaicâ„¢ at