Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6
This Mexican Casserole has been one of my favorites for years! It is loaded with ground beef, tomatoes, corn, and black beans. Enjoy this amazing casserole with your favorite taco toppings such as avocado, sour cream, etc.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1/4 c. canned jalapeno slices, chopped
1 (15 ounces) can kernel corn (drained)
1 pound extra-lean ground beef (drained or rinsed)
1/2 c. onion (chopped)
2 c. fresh tomatoes, chopped or 1 (15 ounces) can dice canned tomatoes
1 (1 1/4 ounces) package of taco seasoning mix
1/3 c. reduced-fat Mexican cheese blend, shredded
3/4 c. nonfat sour cream
1 (15 ounces) can of black beans (rinsed and drained)
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)
8 corn tortillas
How to make Weight Watcher’s Mexican Casserole
Step 1: In a large skillet, cook the ground beef and onions for about 10 to 12 minutes or until the meat is browned and completely cooked, stirring often. Drain all the grease from the skillet and place the beef/onions back in the pan.
Step 2: To the beef/onions in the pan, add the corn, black beans, tomatoes, chilies/jalapenos, and taco seasoning mix. Stir well and decrease the heat. Let everything simmer for about 5 minutes.
Step 3: In the meantime, grease a (2 quart) 12 x 8-inches baking dish using a nonstick cooking spray. In half, cut each tortilla. In the bottom of the prepared dish, lay 8 halves of the tortilla, slightly overlapping.
Step 4: Evenly, cover the tortillas, spoon half of the mixture, and top with sour cream, evenly spreading. On top, lay the other 8 tortilla halves and spread the rest of the beef mixture over. Using foil, tightly cover the dish and freeze for later.
Step 5: If baking right away, place in a preheated 350 degrees F oven and bake for about 25 minutes. Take the casserole out of the oven and sprinkle with cheese. Cover and allow it to stand for about 5 minutes or until the cheese has melted. For the frozen casserole, make sure to thaw first in the fridge overnight before baking as directed.
Step 6: Before serving, garnish with some chopped cilantro. Slice into 6 equal portions and serve with fresh chopped lettuce, tomatoes, salsa, and black olives. Enjoy!
Notes:
My WW Personal Points: 7
Points Plus: 9
NUTRITION FACTS:
Serving Size: 1/6th of the pan, Calories: 355 | Sugar: 8.2 | Fat: 5.9 | Saturated Fat: 2.2 | Carbohydrates: 52.3 | Fiber: 10.4 | Protein: 26.7
Ingredients
- 1/4 c. canned jalapeno slices, chopped
- 1 (15 ounces) can kernel corn (drained)
- 1 pound extra-lean ground beef (drained or rinsed)
- 1/2 c. onion (chopped)
- 2 c. fresh tomatoes, chopped or 1 (15 ounces) can dice canned tomatoes
- 1 (1 1/4 ounces) package of taco seasoning mix
- 1/3 c. reduced-fat Mexican cheese blend, shredded
- 3/4 c. nonfat sour cream
- 1 (15 ounces) can of black beans (rinsed and drained)
- 1/3 bunch fresh cilantro, chopped, to taste (or less (or more)
- 8 corn tortillas
Instructions
Step 1: In a large skillet, cook the ground beef and onions for about 10 to 12 minutes or until the meat is browned and completely cooked, stirring often. Drain all the grease from the skillet and place the beef/onions back in the pan.
Step 2: To the beef/onions in the pan, add the corn, black beans, tomatoes, chilies/jalapenos, and taco seasoning mix. Stir well and decrease the heat. Let everything simmer for about 5 minutes.
Step 3: In the meantime, grease a (2 quart) 12 x 8-inches baking dish using a nonstick cooking spray. In half, cut each tortilla. In the bottom of the prepared dish, lay 8 halves of the tortilla, slightly overlapping.
Step 4: Evenly, cover the tortillas, spoon half of the mixture, and top with sour cream, evenly spreading. On top, lay the other 8 tortilla halves and spread the rest of the beef mixture over. Using foil, tightly cover the dish and freeze for later.
Step 5: If baking right away, place in a preheated 350 degrees F oven and bake for about 25 minutes. Take the casserole out of the oven and sprinkle with cheese. Cover and allow it to stand for about 5 minutes or until the cheese has melted. For the frozen casserole, make sure to thaw first in the fridge overnight before baking as directed.
Step 6: Before serving, garnish with some chopped cilantro. Slice into 6 equal portions and serve with fresh chopped lettuce, tomatoes, salsa, and black olives. Enjoy!
