Taco Casserole & Zucchini Banana Muffins

Luckily Ninja worked his butt off all week, got the kids to school, kept the house clean, looked after me (from a distance), and cooked all the meals! I am so grateful for an amazing partner! When you are sick and worried it makes all the difference to be confident that your family is in such capable hands. Thank you Ninja 💗.

I’m also lucky that I have over 40 posts drafted with amazing recipes 😆! One of those recipes is a favourite of ours, Taco Casserole or as the Girls call it, taco lasagna! This is a delicious comfort dish that is bursting with flavour and provides variety for taco Tuesday! It’s a winner!

I am also posting one of the muffins that we made from our zucchini harvest a few weeks ago! If you like banana muffins, you will love this muffin! If you like zucchini muffins, you will love this muffin! This is the best of both worlds! Super moist and super delicious, these muffins did not last long at our house! Enjoy 😊.

Taco Casserole Recipe
Adapted fromm Somewhat Simple

2 teaspoons olive oil
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 15.5 ounce can black beans, rinsed and drained
1 15 ounce can sweet corn, rinsed and drained
1 14.5 ounce can diced tomatoes
12 small corn tortillas
2 cups shredded cheddar cheese
for serving: sour cream, green onions, tomatoes, olives, avocados, etc.

Preheat the oven to 375.

Heat the oil in a large skillet over medium heat. Add the onions to the skillet and cook until softened. Add the ground beef to the skillet and cook, breaking up with a wooden spoon, until browned and cooked through.

Add the garlic powder, cumin, chili powder, salt, and pepper, and mix until well blended.

Add the black beans, sweet corn, and diced tomatoes to the skillet, and stir to combine. Bring the mixture to a simmer, and simmer 5-10 minutes, then remove from the heat.

Spray a 9 x 9 baking dish with cooking spray. Spread 1/2 cup of the meat mixture in the bottom of the baking dish, then layer four tortillas on top. Spread 1/3 of the remaining meat mixture over the top, and sprinkle with 1/2 cup of cheese.

Layer four more tortillas over the cheese, then spread 1/3 of the meat mixture over the top, and sprinkle with cheese. Repeat the layers one more time (for three layers total), finishing with the remaining 1 cup of cheese.

Bake 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbling. Serve hot with sour cream and the taco toppings of your choice.

Banana Zucchini Muffins

Adapted from I am Baker

2 cups (256g) all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup (200g) granulated sugar
2 eggs, room temperature
1 cup (218g) vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
2 cups shredded zucchini, drained

Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.

In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

In a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.

Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.

Add in the shredded zucchini and stir until incorporated.

Add 1/3 cup of batter to each cupcake liner.

Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be golden brown.