Mexican Cassarole

4 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 301.5
  • Total Fat: 9.8 g
  • Cholesterol: 34.1 mg
  • Sodium: 669.9 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 17.1 g

View full nutritional breakdown of Mexican Cassarole calories by ingredient


This is delicious and isn't "too" spicy! This is delicious and isn't "too" spicy!
Number of Servings: 8


    3 oz Tortilla Chips (about 27 chips)

    1 can Campbells Fat Free Cream of Mushroom

    Jalapenos, sliced 1 cup

    1 Can Fat Free Refried Beans

    1 Chicken Breast, shredded

    1 cup shredded cheddar cheese

    1 cup salsa


Preheat the oven to 350F.

In a medium sized bowl, mix the can of cream of mushroom with jalapeno juice instead of milk. Add the jalapenos in the mixture. In a cassarole dish, pour some of the cream of mushroom mixture in the bottom of the dish (approx. 1/4 cup). This should cover the bottom with the liquid.

Then tear about 4 corn tortillas and layer over the mixture at the bottom of cassarole dish.

Over the torn corn tortillas, add more of the cream of mushroom mixture (about 1/4 cup). Then cover the mixture with 1/2 cup of salsa. Over the salsa, tear up about 4 more corn tortillas. Over the corn tortillas, spread the refried beans. Use all of the can.

Pour the rest of the cream of mushroom mixture over the refried beans and add the shredded chicken. Over this tear up 4 more corn tortillas. All of this should be in a layer method.

For the final step, take the tortilla chips and crush them (not too fine). Pour the chips evenly over the corn tortillas. Evenly layer the cheese on top.

Bake in oven for 20-25 minutes, or until cheese is brown on edges.

Number of Servings: 8

Recipe submitted by SparkPeople user DRGUINEVERE.