Healthy Lower Fat Mexican Casserole Recipes

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SKINNY MEXICAN CASSEROLE



Skinny Mexican Casserole image

A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can't beat that!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) whole wheat tortillas, chopped
1 (16-ounce) can Old El Paso™ fat free refried beans, warmed
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 1/2 cups reduced fat shredded Mexican blend cheese

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.

HEALTHY LOWER FAT MEXICAN CASSEROLE



Healthy Lower Fat Mexican Casserole image

This is my own creation. I was determined to come up with a healthier version of a taco inspired, cheesy pasta casserole. I started with whole wheat pasta, ground turkey, lots of chopped veggies, and I subbed lower fat cheese. This is very good, if I do say so myself!

Provided by yooper

Categories     Poultry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 lb lean ground turkey (93/7)
1 medium onion, chopped
1 medium zucchini, sliced and coarsley chopped
1 medium yellow squash, sliced and coarsley chopped
1 lb mushroom, sliced
1 (15 1/2 ounce) can black beans, drained
1 (15 1/2 ounce) can chili beans, undrained
1 (1 1/4 ounce) packet taco seasoning mix
1 (13 1/4 ounce) box whole wheat ziti
1 cup low-fat monterey jack cheese, shredded

Steps:

  • In a large, non-stick skillet over medium-high heat, cook the ground turkey in the olive oil until cooked through, about 5 minutes. Make sure you break up the meat with the back of a wooden spoon to make the meat universal in size.
  • Add the onion, zuchinni, yellow squash and cook, stirring occasionaly, until vegetables become soft and translucent, about 5 to 10 minutes.
  • Add the black beans and chilli beans, the taco seasoning. and mushrooms. Lower the heat to medium, and cook about 10 more minutes, until mushrooms are soft. If the mixture seems to thick, you might want to add a little water.
  • Meanwhile, cook a large pot of salted water till water comes to a boil. Add the pasta, and cook until al dente, about 7-10 minutes.
  • Drain the pasta and place in a large bowl. Add the sauce, and stir to combine. Sprinkle with the cheese and stir in till cheese is melted .
  • Enjoy!.

Nutrition Facts : Calories 645.1, Fat 13.8, SaturatedFat 5, Cholesterol 72, Sodium 368.3, Carbohydrate 91.8, Fiber 17.2, Sugar 3.3, Protein 44.2

LOW-FAT MEXICAN TURKEY CASSEROLE



Low-Fat Mexican Turkey Casserole image

This is a Mexican turkey casserole that can be made in a snap with common ingredients.

Provided by cookinkat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 10

Number Of Ingredients 17

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons olive oil
1 pound ground turkey
2 tablespoons chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 green bell pepper, diced
1 onion, diced
1 celery stalk, diced
1 carrot, diced
1 (15 ounce) can tomato sauce
1 (8 ounce) package pepper Jack cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
  • Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 49.4 g, Cholesterol 57.8 mg, Fat 14.8 g, Fiber 6.9 g, Protein 22.8 g, SaturatedFat 5.5 g, Sodium 630.5 mg, Sugar 4.4 g

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