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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 10.5 g
  • Cholesterol: 44.6 mg
  • Sodium: 665.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.5 g

View full nutritional breakdown of HEALTHY Mexican Casserole calories by ingredient
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HEALTHY Mexican Casserole

Submitted by: PENNIF

Introduction

My best friend and I used to make this ALL the time when we first started college. Easy, quick, and really good!! I used 96% lean beef for less fat and calories, but there was no option for that, so if you use the leaner beef then you'll come out a little better. Also if you use the 2% cheese, then you'll come out better on fat too. I just don't like the taste of it with the dish. My best friend and I used to make this ALL the time when we first started college. Easy, quick, and really good!! I used 96% lean beef for less fat and calories, but there was no option for that, so if you use the leaner beef then you'll come out a little better. Also if you use the 2% cheese, then you'll come out better on fat too. I just don't like the taste of it with the dish.
Number of Servings: 12

Ingredients

    1 lb 96% lean ground beef
    1 12-oz can PET fat-free evaporated milk
    2 cans Campbell's 98% fat free cream of chicken soup
    2 cups (or one package) Kraft Four Cheese Mexican blend
    6 servings Tostitos Light Tortilla Chips (about 36 chips, or as much as you want, but the calculation is for 6 servings)
    Sliced jalepenos (optional)

Directions

Preheat oven to 350 degrees. Season, brown, and drain beef. Add both cans of soup and evaporated milk to the beef, and stir. In a 13X9 pan, layer 1/2 of the beef mixture, 1/2 the chips (jalepenos on top if you want them), and 1/2 the cheese. Repeat for second layer. Bake in oven for 10-15 minutes until the cheese melts.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PENNIF.






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