Mexican Casserole

  1. 1 lb extra lean ground beef
  2. 12 cup onion, chopped
  3. 14 cup sliced jalapeno pepper, chopped
  4. 2 cup fresh tomato, chopped (or one 15 oz can diced tomatoes)
  5. 1 can (15 oz) corn, kernels drained
  6. 1 can (15 oz) black beans, rinsed and drained
  7. 1 package (1 1/4 oz) taco seasoning mix
  8. 8 corn tortilla
  9. 34 cup nonfat sour cream
  10. 13 cup reduced-fat shredded Mexican cheese blend
  11. 13 bunch fresh cilantro, chopped, to taste (less or more)

  1. Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
  2. Add corn, black beans, tomatoes, jalapenos, and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  3. Meanwhile spray 12 x 8 inch (2 quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
  4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & freeze for later or cook as directed below).
  5. Thaw overnight if frozen. Preheat oven to 350ºF. Bake for 25 minutes. Remove from oven and sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve


  • Prep 25 min
  • Cook 25 min
  • Ready 50 min

Nutritional Information
Serving Size: 1 (346 g) | Servings Per Recipe: 6 | SmartPoints: 10

Amount Per Serving
Calories 355
Total Fat 6g
Saturated Fat 2g
Total Carbohydrate 52g
Dietary Fiber 10g
Sugars 8g
Protein 27g