Mexican Casserole

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1 lb extra lean ground beef (drained or rinsed!)

1⁄2 cup onion (chopped)

1⁄4 cup canned jalapeno slices, chopped

2 cups fresh tomatoes, chopped or 1 (15 ounce) candied canned tomatoes

1 (15 ounce) can kernel corn (drained)

1 (15 ounce) can black beans (rinsed and drained)

1 (1 1/4 ounce) package taco seasoning mix

8 corn tortillas

3⁄4 cup nonfat sour cream

1⁄3 cup reduced-fat Mexican cheese blend, shredded

1⁄3 bunch fresh cilantro, chopped, to taste (or less (or more)


1. Brown ground beef and chopped onions in large skillet brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat return beef/onions to skillet.

2. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix well. Reduce heat simmer 5 minutes.

3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half place 8 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.

4. Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven sprinkle with cheese. Cover let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc.

Bon Appetit!

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