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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Casserole (easy lightened up) Recipe

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This recipe for Mexican Casserole (easy lightened up) is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. 96% ground beef
1 small onion, finely chopped
2 c. fat free salsa
1 Tbsp minced garlic or 3 cloves garlic
15 oz can black beans, rinsed and drained
2 c. frozen corn, thawed
4 oz can chopped green chilies
10 oz can red enchilada sauce
½ Tbsp taco seasoning
10 white corn tortillas
½ c. reduced fat shredded cheddar or colby jack cheese
Directions:
Directions:
1. Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray. Set aside.
2. In large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain grease, if needed, and cook until onion is translucent. Add garlic and cook for another minute.
3. Stir in salsa, black beans, corn, enchilada sauce, green chilies and taco seasoning. Stir until well combined. Remove from heat, set aside.
4. Meanwhile, spray a large skillet with cooking spray,. Heat skillet over medium heat. Cook tortillas for 1-2 minutes on both sides.
5. Layer 5 tortillas on the bottom of a prepared pan, overlapping is ok.
6. Spread half of the meat mixture over the layer of tortillas. Add another 5 tortillas on top. Spread the remaining mixture, covering tortillas.
7. Cover with aluminum foil. Bake for 30 minutes.
8. Uncover, sprinkle with cheese.
9. Bake for another 5 minutes until cheese is melted.
10. Garnish with your favorite toppings: olives, cilantro, red peppers, diced tomatoes, green onions, guacamole, sour cream
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Will keep in fridge 5 days after baking. Or you can freeze up to 2 months, thaw overnight in fridge and bake as directed.

 

 

 

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