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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.9
  • Total Fat: 6.2 g
  • Cholesterol: 91.4 mg
  • Sodium: 470.4 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Chicken & Shrimp Mexican Casserole calories by ingredient
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Chicken & Shrimp Mexican Casserole

Submitted by: MARIMARIE69

Introduction

Chicken, Shrimp, Pinto Beans, Sour Cream, Olives, Onions, peppers, cilantro, tomatoes and Corn Tortillas layered in this wonderfully delicious casserole! Chicken, Shrimp, Pinto Beans, Sour Cream, Olives, Onions, peppers, cilantro, tomatoes and Corn Tortillas layered in this wonderfully delicious casserole!
Number of Servings: 8

Ingredients

    4 Chicken Thighs, Deboned & Skin Removed (subsitute breasts if you like, but calorie count is for thights)
    8 oz Medium Shrimp
    2 Medium Tomatoes
    1/2 Cup Onion
    Chopped jalepeno or any other peppers (if desired)
    2 Cups Pinto Beans
    1 Cup Mexican Blend Shredded Cheese (1/2 cup to use within casserole, 1/2 cup to use on top of casserole)
    8 White Corn Tortillas (6 Inch)
    1 Packet Low Sodium Taco Seasoning
    3 Tbspns Cilantro
    4 Tbspns Sliced Olives

Directions

Combine Chicken & Shrimp into skillet, add taco seasoning packet & water as directed on seasoning packet. Cook over medium heat with taco seasoning & water as directed on seasoning packet until water is soaked & the meat/fish are cooked . Place aside until it's time to layer the casserole.

Spray a rectangular baking pan with non stick cooking spray. Layer bottom of pan with 4 tortillas. Then layer with pinto beans. Continue to layer each remaining ingredient EXCEPT: the last four tortillas, reserved 1/2 cup cheese, the cilantro & the olives.

Place last 4 tortillas on top of layered ingredients. Garnish with 1/2 cup cheese, cilantro & olives.

Bake in oven at 375 for 30-40 minutes, until casserole is bubbling.

Enjoy! 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARIMARIE69.






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