LOW CARB MEXICAN CASSEROLE
If you're a fan of Mexican food but watching carbs or calories, you'll love this Low Carb Mexican Casserole. The casserole is also low in fat, with just 4 WW freestyle points per serving! You can reduce the points even more by using low fat cheddar, but I think the good stuff is worth a couple extra points. Used with permission from Genius Kitchen.
Provided by Diana Johnson
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large nonstick skillet, heat oil on medium high.
- Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
- Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
- Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
- Spray an 8x8 inch baking dish lightly with cooking spray.
- Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
- Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
- Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
- Sprinkle with fresh cilantro (if using) and slice into 6 pieces.
Nutrition Facts : Calories 216 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6 Servings, Sodium 821 grams sodium, Sugar 4 grams sugar
EASY MEXICAN CASSEROLE
This is based on a recipe from the Allrecipes website submitted by AndreaLF63, which I made a few minor changes to suit our taste preferences such as adding a can of white corn and using canned diced tomatoes instead of fresh chopped tomatoes. But I look forward to making this again and trying some of the other changes that some of the reviewers suggested, like maybe adding some minced garlic or perhaps a diced jalapeno pepper or chopped bell pepper.
Provided by Northwestgal
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and cook just until heated through.
- Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
- Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.
MEXICAN CHICKEN CASSEROLE
Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best.
Provided by kathrynd45
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
- Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
- Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
- Spread the chicken mixture over the tortillas.
- Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
- Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.
Nutrition Facts : Calories 414 calories, Carbohydrate 29.5 g, Cholesterol 70.3 mg, Fat 22.4 g, Fiber 1.7 g, Protein 23.5 g, SaturatedFat 10.5 g, Sodium 1597.9 mg, Sugar 5.7 g
LIGHT MEXICAN CASSEROLE
A must-try dinner: Here's a healthy layered casserole using whole wheat tortillas, lean beef and more veggies than traditional recipes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In a small bowl, combine beans and salsa. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.
Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 657mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
30 MINUTE LIGHT TACO CASSEROLE RECIPE
This Light Taco Casserole is your favorite Mexican dish made a little healthier! It comes together in less than 30 minutes and is perfect for a weeknight dinner.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft. Add meat and taco seasoning, cooking until meat is browned. Rinse and drain grease from the meat. Add beans and salsa. Mix well and cook to thicken.
- Line the bottom of a 9 x 13 inch baking dish with about 25 tortilla chips. Gently press down the chips to break into bite-sized pieces. Spread the meat mixture over the chips. Top with cheese.
- Bake uncovered for 15-20 minutes or until cheese is melted and bubbling.
- Top with favorite optional toppings, and serve with remaining tortilla chips.
Nutrition Facts : Calories 471 kcal, Carbohydrate 45 g, Protein 26 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 59 mg, Sodium 654 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
HEALTHY MEXICAN CASSEROLE
Healthy Mexican Casserole with ground turkey, veggies and beans layered between tortillas and baked until gooey cheese on top. A healthy comfort meal loaded with classic Mexican flavors!
Provided by Olena Osipov
Categories Casserole
Number Of Ingredients 21
Steps:
- Prep: Preheat oven to 375 degrees F and spray large 9 by 13 baking dish with cooking spray. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat.
- Cook veggies: Add onion and garlic, saute for 3 minutes, stirring occasionally.
- Add bell pepper and mushrooms; saute for another 4 minutes, stirring occasionally. Transfer to a large bowl and return skillet to the stove.
- Cook meat: To the skillet, add ground turkey and saute for 5 minutes, constantly stirring and breaking into small pieces with spatula. Transfer to the bowl with veggies.
- Combine: Add remaining ingredients to the bowl: taco seasoning, chili powder, cumin, salt, pepper, pinch of cayenne, black beans, green chiles, corn and 1 1/2 cans of tomato sauce. Stir well.
- Assemble: Lay 6 tortillas in previously prepared baking dish overlapping a bit. Spread half of meat veggie mixture, topping with 4 tortillas, followed by remaining meat mixture, finishing with 6 tortillas overlapping and spread remaining tomato sauce on top.
- Bake: Cover and bake for 30 minutes. Sprinkle with cheese and bake uncovered for another 5 minutes or until cheese has melted.
- Remove from the oven and let stand for 5 minutes. Garnish with green onion and cilantro, cut into 8 slices with serrated knife and serve warm with lime wedges, avocado and yogurt/sour cream, if desired.
Nutrition Facts : Calories 336 kcal, Sugar 8 g, Sodium 644 mg, Fat 13 g, SaturatedFat 6 g, Carbohydrate 22 g, Fiber 5 g, Protein 25 g, Cholesterol 61 mg, ServingSize 1 serving
MEXICAN CASSEROLE
This Mexican casserole is made with ground beef, tortillas, vegetables and cheese, all layered together and baked to golden brown perfection. A quick and easy dinner for busy weeknights!
Provided by Sara Welch
Categories Main
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 2 or 3 quart casserole dish with cooking spray.
- Heat the oil in a pan over medium heat. Add the ground beef and crumble with a spoon. Cook until browned, 6-7 minutes.
- Add the onion and cook for an additional 4-5 minutes or until softened.
- Stir in the taco seasoning and 2 tablespoons of water.
- Add the tomatoes and corn and stir to combine.
- Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
- Layer 1/3 of the beef mixture, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
- Place a second layer of tortillas on top and layer 1/3 of the beef, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
- Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
- Let sit for 5 minutes to firm up, then top with garnishes if desired and serve.
Nutrition Facts : Calories 435 kcal, Carbohydrate 35 g, Protein 29 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 596 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
VEGAN MEXICAN CASSEROLE
This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.
Provided by Stacie
Categories Casseroles
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F and grease 9×13 inch baking pan.
- Dice the bell peppers, jalapeno, and onion. Add small amount of cooking spray or oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Remove from heat after 3-5 minutes. Sprinkle all roasted veggies with a little bit of salt and toss to coat.
- Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
- To create casserole, spread a little bit of sauce (about 1/2 cup) on the bottom of the pan. Start by layering in this order: half of the tortilla strips, all the refried black beans, half of the veggies (peppers, onions, and corn), half of the sauce, half of the cheese. Repeat by creating new layer with remaining half of tortilla strips, veggies, sauce, and cheese.
- Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and additional chopped black olives.
Nutrition Facts : Calories 327 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 4.8 milligrams cholesterol, Fat 4.5 grams fat, Protein 12.5 grams protein, ServingSize 1 bowl, Sodium 1203.5 milligrams sodium, Sugar 8.3 grams sugar
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5/5 (4)Calories 355 per servingCategory Easy
- Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain all fat from skillet and return beef/onions to skillet.
- Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
- Meanwhile spray 12×8-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. (Cover tightly with foil & Freeze for later OR cook as directed below…).
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3.5/5 (29)Total Time 45 minsServings 6Calories 313 per serving
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top evenly with crumbles mixture.
- Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
- Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.
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5/5 (4)Total Time 1 hrCategory BreakfastCalories 425 per serving
- In a large non-stick skillet, saute the ground turkey and onion until there is no longer any pink in the meat. Stir in the jalapenos and taco seasoning and cook for an additional 2 minutes.
- Meanwhile, in a skillet over medium heat, melt the butter and whisk in the flour. Continue whisking as you cook for 2 minutes.
- Very slowly, add the milk as you continue to whisk vigorously. When all of the milk has been incorporated, stir in the salt and pepper. Fold 1 cup sharp cheddar until it is all melted.
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3/5 (69)Category Main DishesAuthor Rebecca GruberTotal Time 50 mins
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender.
- Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally.
- Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts. Serves 8 (serving size: about 1 cup)
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5/5 (6)Category DinnerCuisine MexicanTotal Time 1 hr
- In a large bowl mix together the peppers, beans, corn, tomatoes, zucchini, green onions, and jalapenos. Set aside.
- Whisk together all the ingredients for the lime vinaigrette and pour over the veggie mixture. Set aside.
- In a 9x13 glass baking dish pour the par-boiled dry rice evenly over the bottom, sprinkle with the chopped cilantro. Lay the seasoned chicken breasts over the rice. Mix 1 cup of the red enchilada sauce with 1 cup chicken broth (or water). Pour that around the chicken into the rice, then shake the pan or shimmy the chicken a little to get the liquid to all the rice.
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- Preheat oven to 375 degrees. In large skillet heat olive oil. Brown ground chicken, breaking up into small pieces as you go along. Drain any excess liquid.
- Add chopped peppers and onions to browed chicken and cook until softened but not overly cooked. About 5 minutes. Add corn, black beans and spices. Heat through.
- Put the refried beans in a small bowl and heat in the microwave for 30 seconds. Stir to soften. Spread on top of tortillas.
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- Mexican Chicken Casserole. Usually, pork is the main meat associated with Mexican cuisine, but chicken is a great healthy alternative as it’s low in saturated fat and high in protein.
- Mexican Beef and Rice Casserole. This recipe is a hearty take on, essentially, taco ingredients! Although this recipe is labeled a casserole and can be made in a casserole dish, it’s also possible to make in a skillet, if that’s your preference.
- Mexican Lasagna Recipe. Some things go together perfectly, even if you don’t expect them to. Mexican cuisine and lasagna – traditionally Italian – are great examples.
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4.9/5 (26)Total Time 45 minsCategory Main CourseCalories 350 per serving
- Heat oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat for about 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
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- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Enjoy with your favorite Mexican sides and toppings!
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