The Best Mexican Beef Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 421.3
- Total Fat: 22.4 g
- Cholesterol: 73.5 mg
- Sodium: 430.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.7 g
- Protein: 22.4 g
View full nutritional breakdown of The Best Mexican Beef Casserole calories by ingredient
Introduction
Cheesy and delicious. Cheesy and delicious.Number of Servings: 6
Ingredients
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1 lb extra lean ground beef
1 medium onion, chopped
1 can kernel corn, drained
1 can black beans, rinsed and drained
1 pkg taco seasoning mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans Rotel tomatoes with green chilies, drained
1/3 cup shredded Mexican blend or taco cheese
Sliced jalapeno peppers
Directions
Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
Serving Size: 6 1-cup servings @ 421 calories a cup.
Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
Serving Size: 6 1-cup servings @ 421 calories a cup.
Member Ratings For This Recipe
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KEAIRASMOM
This recipe was good. I sprayed the bottom of the pan & the bottom shells were kind of stuck. Guess I didn't spray enough. When the mix had to simmer, since all the juices are drained from all cans I added some water to the mix so the mix could have something to "simmer" in. Overall I enjoyed it! - 5/29/15
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AMDFIRST
My family loves this recipe. I omit the jalapenos, and use frozen corn rather than canned to lower the sodium content. I have made this many times, sometimes subbing pinto beans for the black beans, and either way, it's wonderful. This is now a staple in our recipes, and i hope you love it too. - 1/8/15
