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