Mexican Casserole
- Number of Servings: 2
Ingredients
* Sargento Reduced Fat Mexican Cheese (2 oz), 2 oz (remove) * Jalapeno Peppers, .25 cup, sliced (remove) * Pepper, red or cayenne, .25 tbsp (remove) * *Cumin seed, .25 tbsp (remove) * *Onion powder, .5 tbsp (remove) * Garlic powder, .5 tbsp (remove) * Kale, .5 cup, chopped (remove) * Sour Cream, reduced fat, .5 cup (remove) * Red Ripe Tomatoes, 1 slice, medium (1/4" thick) (remove) * Cilantro, dried, 1 tbsp (remove) * *Shady Brook Lean Ground Turkey, 226 gram(s) (remove) * Salsa, 0.5 cup (remove) * Beans, black, 0.67 cup (remove) * Yellow Sweet Corn, Frozen, 0.33 cup kernels (remove)
mix meat with pickled jalapenos and spices and brown
mix salsa with cooked/canned black beans and corn
layer meat, salsa, sour cream, cheese twice
bake at 350 until cheese is bubbly
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
mix salsa with cooked/canned black beans and corn
layer meat, salsa, sour cream, cheese twice
bake at 350 until cheese is bubbly
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 478.5
- Total Fat: 22.6 g
- Cholesterol: 124.3 mg
- Sodium: 608.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 8.4 g
- Protein: 39.4 g
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