This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
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!
Mexican CasserolePrint Pin Rate
- 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
Latest posts by Amee Livingston (see all)
- Applewood Bacon-Wrapped Venison Loin with Raspberry Sauce - November 15, 2019
- The Best Roasted Vegetable Salad - November 5, 2019
- Pumpkin Oat Flour Pancakes Made With Kefir - October 31, 2019