Mexican Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 694.2
  • Total Fat: 37.7 g
  • Cholesterol: 129.5 mg
  • Sodium: 1,250.9 mg
  • Total Carbs: 54.5 g
  • Dietary Fiber: 11.1 g
  • Protein: 38.1 g

View full nutritional breakdown of Mexican Casserole calories by ingredient
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A Paula Deen recipe "Mexican Veggie Casserole" changed for my families taste. A Paula Deen recipe "Mexican Veggie Casserole" changed for my families taste.
Number of Servings: 6


    2 T olive oil
    1 C chopped zucchini
    1 C chopped onion
    1 (15 oz) can corn, drained
    1 (15 oz) can black beans, drained and rinsed
    1 can white chicken
    1 (10 oz) can diced tomatoes w/ green chilies, drained
    1 (1 oz) package taco seasoning mix
    2 C cheddar cheese, divided
    1 (8 oz) package 1/3 less fat cream cheese
    1/2 C light sour cream
    12 (5 inch) corn tortillas, divided


Makes 4-6 servings
Preheat oven to 350. Spray a 9 x9 baking dish w/ non stick cooking spray.
In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook 8-10 min or until veggies are tender and most of liquid is absorbed. Stir in corn, black beans, chicken, diced tomatoes, and taco seasoning.
In a small bowl, combine 1 C cheese, cream cheese, and sour cream.
Layer 4 tortillas over bottom of prepared pan.
Top tortillas w/ half zucchini mixture; top evenly w/ half cheese mixture. Place 4 tortillas over cheese mix; top w/ remaining zucchini mix. Top evenly w/ remaining cheese mix. Cover top w/ remaining 4 tortillas. Sprinkle w/ remaining 1 C cheese. Bake 30 min or until hot and bubbly. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user BDF1972.

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Member Ratings For This Recipe

  • Looks delicious. think I will try it soon. I have been using Kroger's fat free onion dip in place of sour cream in some of my recipes and it seems to do quite well. - 12/21/09

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