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Light Mexican Casserole

A healthy layered casserole using whole wheat tortillas, lean beef and more veggies than traditional recipes. —Healthy Cooking Test Kitchen

6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1 pound extra-lean ground beef (95% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 medium green pepper, chopped
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon hot chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
4 whole wheat tortillas (8 inches)
1 cup frozen corn
3/4 cup shredded sharp cheddar cheese
Shredded lettuce and chopped tomatoes, optional

Directions

In a large nonstick skillet, cook the beef, onion and green pepper
over medium heat until meat is no longer pink. Stir in the water,
flour, chili powder, garlic powder, cumin, coriander and salt. Bring
to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until
thickened.
In a small bowl, combine beans and salsa. Place two tortillas in a

2 of 2

Light Mexican Casserole (continued)

Directions (continued)

round 2-1/2-qt. baking dish coated with cooking spray. Layer with
half of the beef mixture, bean mixture and corn; repeat layers. Top
with cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated
through and cheese is melted. Let stand for 5 minutes before
cutting. Serve with lettuce and tomatoes if desired. Yield: 6
servings.

Nutrition Facts: 1 piece (calculated without lettuce and tomatoes) equals 367 calories, 11 g fat (5 g saturated fat), 64 mg cholesterol, 657 mg sodium, 39 g carbohydrate, 8 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.