April and David's Mexican Redneck Casserole


4.3 of 5 (165)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 11.5 g
  • Cholesterol: 40.7 mg
  • Sodium: 378.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 13.0 g

View full nutritional breakdown of April and David's Mexican Redneck Casserole calories by ingredient
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Introduction

One day I just started mixing stuff together that was in the cabinet, and this is what I came up with. I wrote it down as soon as I tasted it... yum! One day I just started mixing stuff together that was in the cabinet, and this is what I came up with. I wrote it down as soon as I tasted it... yum!
Number of Servings: 12

Ingredients

    1/2 box. macaroni, cooked (1 box = 1 lb.)
    1 lb. lean ground beef
    1 package taco seasoning
    2/3 c. water
    1 medium onion, diced
    1 green pepper, diced
    3 cloves garlic, minced
    1 can sweet corn
    1 cup lowfat sour cream
    1 package dry onion soup mix
    1 can Cream of Celery soup (98% fat free)
    1 can Cheddar soup
    8 oz. mild cheddar cheese (lowfat), shredded

Directions

Brown ground beef. Add taco seasoning and water, and simmer for 5 minutes. Saute onion, green pepper and garlic in butter-flavored cooking spray until tender. Mix sour cream, onion soup mix, cheddar cheese, Cream of Celery and Cheese Soup in 9x13 baking dish. Stir in corn, sauted vegetables, and ground beef. Gently stir in cooked macaroni. Bake at 350 degrees for 35 minutes. Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user APRILDAWN678.

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Member Ratings For This Recipe


  • Good
    17 of 17 people found this review helpful
    One time saver...cook onion, pepper and garlic with the beef all in one skillet. Also, no need for all the soups. Leave out dry onion soup mix and cheese soup. I added Velveeta light mixed with some skim milk to make it creamier...less sodium that way. - 10/20/08

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  • Good
    14 of 17 people found this review helpful
    I think this recipe uses too much prepared soups and soup mix. They are too high in sodium and other chemicals. Why not make two cups of white sauce and add cheese? I do that whenever a recipe calls for cream of whatever soup and cheese; if it doesn't call for cheese, then I spice my white sauce. - 10/17/08

    Reply from APRILDAWN678 (10/17/08)
    That's a good idea! That could be going on the stove while the ground beef is in the skillet. I agree about the sodium. My bf is on a low sodium diet now, so I make a lot of substitutions now to this recipe.


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  • 10 of 10 people found this review helpful
    this was delicious!! My family loved it! I substituted the ground beef for 97% lean ground turkey and the corn for black beans. i will definitely make it again! - 10/9/08

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  • Incredible!
    6 of 6 people found this review helpful
    I added the macaroni uncooked, added one cup of water, covered and simmered on stove for 20 minutes. Came out great. I left out the onion soup mix and added a cup of salsa in place of peppers and onions. It's a winner w/my family - 9/2/08

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  • Good
    5 of 5 people found this review helpful
    I used chicken instead of the beef to make it less like hamburger helper. We thought it was good. The only thing we thought it needed more of was spice but that's easily fixed by putting red pepper flakes or jalapenos in this. - 9/25/08

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