Lately, I’ve been craving hearty casseroles. I love throwing everything in one dish to keep things simple, but I also love how all the flavors mingle together in a good casserole. Mexican casserole is a family favorite, because it has all the goodness of an enchilada with fiber-rich beans and vegetables thrown in.
I’ve lightened-up the traditional Mexican casserole recipe to include lean ground beef, low-fat cheese and black beans. Not to mention, it’s super easy!! I also use the fresh, chunky salsa from the deli instead of the canned salsa in a jar. This dish is full of good nutrition and tastes delicious, too!
- 1 lb lean ground beef (90-96% lean)
- 1 (19oz) can red enchilada sauce
- 2 cups frozen shoepeg corn
- 8 oz fresh salsa
- 8 soft corn tortillas
- 1 (15.25oz) can low-sodium black beans, drained and rinsed
- 8 oz Cabot light white cheddar, shredded
- 8 oz Cabot light pepper jack, shredded
- Preheat oven for 350 degrees F. Heat a large skillet on medium heat and cook ground beef until no longer pink.
- Stir in enchilada sauce and salsa
- Grease a 9x13 baking dish with olive oil cooking spray and place half of the tortillas in the bottom of the pan and overlap, as needed. I cut a few in half to make them fit properly.
- Cover with half of the meat mixture, top with half the corn and black beans and half of the cheese
- Repeat with second layer, finishing with the rest of the cheese on top.
- Bake for 30-40 minutes, until cheese is melted and bubbly