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.
Servings 9 servings
Calories 340kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 36g | Protein: 30g | Fat: 13g | Fiber: 4g | Sugar: 5g