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Mexican Casserole

Ditch your old nachos for this healthier option.

Per Serving: 345 calories, 11 g fat, 22 g protein, 37 g carbohydrates, 6 g fiber, 56 mg cholesterol, 735 mg sodium
Yield: Serves 6


  • 1 lb. 90% lean ground beef or ground chicken or turkey
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups cooked rice (cooked without salt or fat)
  • 1/4 cup sliced ripe olives
  • 1- 28 oz. can tomatoes, undrained and chopped
  • 1- 4 1/2 oz. can chopped green chiles, undrained
  • 1- 1 1/4 oz. package low-sodium taco seasoning mix
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup reduced-fat Monterey jack cheese


  1. In a nonstick skillet coated with nonstick spray, cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles
  2. Drain and return to skillet
  3. Stir in rice and next 4 ingredients
  4. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Then, stir in cilantro.
  5. Spoon mixture into a 2-quart baking dish coated with cooking spray
  6. If making ahead, cover and refrigerate up to 1 day. If baking immediately, bake uncovered in a 350 F oven 20 minutes or until bubbly. (Increase cooking time to 30 minutes if baking from refrigerated state.)
  7. Sprinkle with cheese and bake 5 minutes until cheese melts.

Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com

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(Page 1 of 1, 3 total comments)


This looks good, but I would think that nutritional information would be included with the recipe.

posted Aug 15th, 2010 11:04 am



family really enjoyed this meal.

posted Feb 22nd, 2010 5:17 pm



Great! Very filling! Serve with lettuce, lite sour cream, and a whole grain tortilla! Very easy to make. I used brown rice and pepper jack cheese. Enjoy!!

posted Oct 25th, 2008 8:29 pm


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