Healthy Mexican Casserole
A flavorful and nutritious Mexican casserole packed with vegetables, lean meat, and cheese, perfect for a hearty family dinner.
Ingredients
Oil
- 1 Tablespoon Oil
Ground Meat (Lean / Turkey, Beef, or Chicken)
- 1.5 Pounds Ground Meat (Lean or turkey preferred)
Bell Peppers
- 1 Green Pepper Green Pepper (Chopped)
- 1 Yellow Pepper Yellow Pepper (Chopped)
- 1 Red Pepper Red Pepper (Chopped)
Red Onion
- 0.5 Red Onion Red Onion (Chopped)
Minced Garlic
- 2 Teaspoons Minced Garlic
Chili Powder
- 1.5 Tablespoons Chili Powder
Ground Cumin
- 2 Teaspoons Ground Cumin
Diced Tomatoes (Low Sodium)
- 1 Can (10 Ounces) Diced Tomatoes (Low sodium)
Black Beans (Low Sodium, Drain & Rinse)
- 1 Can (15.5 Ounces) Black Beans (Drain and rinse)
Corn (Fresh, canned, or frozen)
- 1 Cup Corn
Enchilada Sauce (Low Sodium)
- 1 Can (10 Ounces) Enchilada Sauce (Low sodium)
Mini Tortillas
- 6 Mini Tortillas Mini Tortillas (25 calories each)
Refried Beans (Low Sodium)
- 0.5 Can (8 Ounces) Refried Beans (Low sodium)
Mexican Cheese
- 1 Cup Mexican Cheese
Instructions
- Heat oil in a large pan over medium heat.
- Add ground meat and cook until browned, about 5-8 minutes.
- Add bell peppers, onion, and garlic; cook until vegetables are tender.
- Reduce heat to low and stir in chili powder, cumin, tomatoes, beans, corn, and half of the enchilada sauce.
- Spread remaining enchilada sauce in the bottom of a 9x13 dish.
- Layer refried beans over mini tortillas, then place tortillas in dish over sauce.
- Pour the meat mixture over the tortillas, optionally layer with more tortillas and meat.
- Top with crushed tortilla chips and cheese.
- Bake at 350°F (176°C) for 30-35 minutes until cheese melts and sides bubble. Cover with foil if needed.
Notes
You can add crushed tortilla chips on top for extra crunch.