Light Mexican Casserole Recipes

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HEALTHY MEXICAN CASSEROLE



Healthy Mexican Casserole image

This Healthy Mexican Casserole is healthy, delicious and will be ready in 30 minutes!

Provided by Lauren Kelly

Categories     brunch     dinner     Main Course     main dish

Time 30m

Number Of Ingredients 13

1 pound lean ground turkey
1 tablespoon extra virgin olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder (1/8 tsp if you don't like it too spicy)
1/4 teaspoon red pepper flakes
1/8 teaspoon coriander
1 15 ounce can organic black beans (rinsed thoroughly and drained)
1 15 ounce can organic pinto beans (rinsed thoroughly and drained)
4-5 plum tomatoes (chopped and seeds removed)
1 teaspoon chopped chili peppers (add more or like to your taste)
1/2 cup frozen corn
1/4 cup reduced fat mexican blend cheese
1/4 cup chopped fresh cilantro for topping (optional)

Steps:

  • Preheat oven to 350 degrees. Put ground turkey in large sauce pan with oil and cook until no longer pink.
  • Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.
  • Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
  • For my kids, I crumble whole grain tortillas on top.
  • I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 30 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 44 mg, Sodium 81 mg, Fiber 14 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE



Super Tasty Lite Mexican Chicken Casserole image

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

1 cup reduced-sodium fat-free chicken broth
2 (4 1/2 ounce) cans canned diced green chiles, divided
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded monterey jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/4 cup shredded extra-sharp reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
cooking spray

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.

30 MINUTE LIGHT TACO CASSEROLE RECIPE



30 Minute Light Taco Casserole Recipe image

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

½ Tablespoon olive oil
1 onion (diced)
2 cloves garlic (minced)
1 pound extra lean ground beef ((or ground turkey))
3 Tablespoons taco seasoning mix
15 ounces black beans (1 can, rinsed and drained)
1 cup salsa
13 ounces tortilla chips (1 bag, divided)
2 cups shredded cheddar cheese
2 tomatoes (diced, optional topping)
½ cup fat free sour cream (optional topping)
1 cup shredded lettuce (optional topping)

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



Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

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