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Mexican Casserole



  • 1 lb extra lean ground beef drained or rinsed!
  • ½ cup onion chopped
  • ¼ cup canned jalapeno slices chopped
  • 2 cups fresh tomatoes chopped or 1 (15 ounces) can diced canned tomatoes
  • 1 15 ounces can kernel corn (drained)
  • 1 15 ounces can black beans (rinsed and drained)
  • 1 1¼ ounce package taco seasoning mix
  • 8 corn tortillas
  • ¾ cup nonfat sour cream
  • cup reduced-fat Mexican cheese blend shredded
  • bunch fresh cilantro chopped, to taste (or less (or more)


  • 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.
  • Add corn, black beans, tomatoes, chilies/jalapenos, and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  • Meanwhile, spray 12×8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in the bottom of the sprayed baking dish, overlapping slightly.
  • Spoon half of the beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with the remaining 8 tortilla halves and the remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…).
  • (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.