P Noel's Mexican Layer Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 372.1
  • Total Fat: 12.0 g
  • Cholesterol: 40.0 mg
  • Sodium: 719.6 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 13.3 g
  • Protein: 22.4 g

View full nutritional breakdown of P Noel's Mexican Layer Casserole calories by ingredient


Introduction

This is a mexican delight for pennies a serving, that is loaded with fiber, potassium, protein and vitamins. Best of all, you can make it in the crock pot! All oils are cold-pressed extra virgin. One can be used in place of another, but the oil must be high quality. I prefer coconut oil because it has anti-inflammatory properties, and speeds up my metabolism. It is utilized by the body in a very different way than other types of oils. This is a mexican delight for pennies a serving, that is loaded with fiber, potassium, protein and vitamins. Best of all, you can make it in the crock pot! All oils are cold-pressed extra virgin. One can be used in place of another, but the oil must be high quality. I prefer coconut oil because it has anti-inflammatory properties, and speeds up my metabolism. It is utilized by the body in a very different way than other types of oils.
Number of Servings: 12

Ingredients

    Ingredients:

    * *Old El Paso Refried Beans - Vegetarian, 3.5 cup
    * Beans, black, 6 cup
    * Organic Valley Ground Chicken, Frozen, 16 oz
    * Canned Tomatoes, 6 cup
    * Monterey Cheese, 1 cup, shredded
    * Onions, raw, 1 small
    * Corn Tortillas, 8 tortilla, medium (approx 6" dia)
    * Coconut Oil, 1 tbsp
    * Olive Oil, 1 tbsp
    * *Safflower Oil, oleic, 1 tbsp
    salsa, 1/4 cup
    taco sauce

    Cumin
    Kosher Salt
    Chili Powder
    Ground White Pepper
    Garlic

Directions

Melt and coat crock pot dish with cold-pressed extra-virgin coconut oil. On stove, in olive oil, add diced onion. Cook until just browned. Add ground chicken and 1 tsp of each seasoning. Once browned, add 1 can tomatoes(put juice aside), 1 can black beans, and salsa. Spread refried beans on bottom of greased crock pot dish. Add layer of corn tortillas, broken or torn in pieces. Add layer of ground chicken mixture. Add layer of corn tortillas. Add layer of black beans and half of cheese. Add layer of tortillas. Add remainder of chicken mixture. Add layer of tortillas. Add layer of second can of tomatoes. Add layer of tortillas. Add layer of remaining cheese. Add layer of tortillas. Pour remaining tomato juice and taco sauce over top. Cover. Cook on high in crockpot for one hour. Reduce heat to low setting and cook for 5 more hours.

Number of Servings: 12

Recipe submitted by SparkPeople user PAMALICIOUS1.