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Taco Gnocchi Bake

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Ingredients

2 (12-oz) bags refrigerated gnocchi
4 oz sharp cheddar, shredded
1 cup store-bought or homemade enchilada sauce
1 lb ground beef
1/4 cup chopped fresh cilantro
1 avocado, sliced
1 jalapeño, seeds removed, finely chopped
1 cup halved cherry tomatoes
1 medium yellow onion, finely chopped
2 tsp vegetable oil
1/2 cup low-sodium chicken or vegetable broth
1/2 tsp chili powder
2 cloves garlic, finely chopped
1 (14.5-oz) can black beans, rinsed and drained
1/2 tsp ground cumin

Directions

  1. Preheat oven to 400°F.
  2. In a large ovenproof skillet over medium-high, heat 2 tsp vegetable oil. Add 1 lb ground beef; season with salt and pepper.
  3. Cook until browned underneath, ~3 minutes.
  4. Crumble and stir until no pink remains, ~5 minutes.
  5. Reduce heat to medium. Add 1 medium yellow onion, 2 cloves garlic, 1/2 tsp chili powder, and 1/2 tsp ground cumin. Cook until onions soften, ~5 minutes.
  6. Add 1 (14.5-oz) can black beans, 2 (12-oz) bags refrigerated gnocchi, 1 cup enchilada sauce, and 1/2 cup low-sodium chicken or vegetable broth. Stir to combine.
  7. Top with 4 oz sharp cheddar.
  8. Bake until cheese is melted and bubbly, ~10 minutes.
  9. Broil on high until golden brown spots form, ~2 minutes.
  10. Top with 1 jalapeño, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro.
  11. Serve with 1 avocado.