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Easy Beef Mexican Casserole
A lightened-up recipe for Mexican casserole made with whole grain corn tortillas, black beans, lean ground beef, and a blend of white cheddar and pepper jack cheese.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 9 servings
Calories 340 kcal
1 lb 93% lean ground beef 19 oz can red enchilada sauce 2 cups frozen shoepeg corn 8 oz fresh chunky-style salsa or your favorite canned salsa 8 soft corn tortillas 15 oz 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, corn, black beans and salsa
Grease a 9x11 baking dish with olive oil cooking spray and place half of the tortillas in the bottom of the pan and overlap, as needed.
Cover with half of the meat mixture and top with half of the cheese
Repeat with second layer, finishing with the rest of the cheese on top.
Bake for 35-40 minutes, until cheese is melted and bubbly
Serving: 1 g | Calories: 340 kcal | Carbohydrates: 36 g | Protein: 30 g | Fat: 13 g | Fiber: 4 g | Sugar: 5 g