SKINNY MEXICAN CASSEROLE
A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can't beat that!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.
VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!
You'll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up!
Provided by CaliforniaJan
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
- Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
- Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.
LOW FAT TORTILLA CASSEROLE (VEGETARIAN)
From our local newspaper. You can use black beans or pinto beans instead. You can use stewed tomatoes instead of the diced. You can also use flour tortillas if you prefer. Likewise, you can substitute any kind of hard cheese.
Provided by windhorse23
Categories Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first seven indgredients in a mixing bowl and mix thoroughly.
- Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
- Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
- Top with lite sour cream and salsa if desired.
MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
LOW-FAT MEXICAN TURKEY CASSEROLE
This is a Mexican turkey casserole that can be made in a snap with common ingredients.
Provided by cookinkat
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
- Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 49.4 g, Cholesterol 57.8 mg, Fat 14.8 g, Fiber 6.9 g, Protein 22.8 g, SaturatedFat 5.5 g, Sodium 630.5 mg, Sugar 4.4 g
MEXICAN VEGETARIAN CASSEROLE
Make and share this Mexican Vegetarian Casserole recipe from Food.com.
Provided by Merlot
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
VEGETARIAN MEXICAN CASSEROLE
This vegetarian Mexican casserole is sure to be loved by everyone at the dinner table. With just enough zing from the tomatillos, a little heat from the spices, and tasty crunch from the tortilla chips, we suspect there may not be any leftovers. Feel free to mix in a handful of chopped chicken or cooked ground beef for a little extra protein.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
- Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
- Top with radishes and cilantro. Serve immediately.
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