Mexican Fiesta Casserole
Entree
Prep time:
15 mins
Total time:
40 mins
INGREDIENTS
- 1 lb extra lean ground beef
- 2 cups diced red and green bell peppers
- 1 jalapeno finely chopped
- 1 cup onion finely diced
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 4 ears of corn, grilled and cut from cob (~2 cups)
- ½ teaspoon salt
- 1 (28 oz can) red enchilada sauce
- 12 corn tortillas
- 2 cups low fat shredded Mexican cheese
- 1 (16 oz) can refried beans
- Cilantro
INSTRUCTIONS
- Preheat oven to 350 degrees. In large skillet, brown ground beef. Place onto paper towel-lined plate and set aside.
- Wipe skillet clean of excess grease and add pepper, jalapenos and onion. Shake skillet to form an even layer. Sprinkle with chili powder and cumin and cook without stirring for 3 minutes. Stir in corn and cook for an additional 3-5 minutes. Sprinkle with salt and set aside.
- Spray 9 x 13 inch baking dish with cooking spray. Spread 1 cup of enchilada sauce on the bottom of the dish. Cover sauce with 6 corn tortillas torn to fit.
- Put refried beans in medium bowl. Thin with 2 tablespoons of water to make them easier to spread. Place refried beans by small spoonfuls onto tortillas. Carefully spread to cover.
- Top beans with ½ the pepper mixture, ½ of the remaining sauce and ½ the cheese shreds.
- Cover with remaining tortillas, pepper mixture, sauce and cheese. Cover with foil and bake at 350 degrees F for 20-25 minutes. Remove foil and continue baking for 5 minutes. Sprinkle with fresh cilantro and serve.
NUTRITION INFORMATION
CALORIES:
390
FAT:
12
CARBOHYDRATES:
47
SODIUM:
1070
FIBER:
9
PROTEIN:
26
CHOLESTEROL:
45
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
