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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
Ingredients
- 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
Instructions
- 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
- Drain and return to skillet
- Stir in rice and next 4 ingredients
- Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Then, stir in cilantro.
- Spoon mixture into a 2-quart baking dish coated with cooking spray
- 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.)
- Sprinkle with cheese and bake 5 minutes until cheese melts.
Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com
User rating
User Feedback
(Page 1 of 1, 3 total comments)brighteyesrn
This looks good, but I would think that nutritional information would be included with the recipe.
posted Aug 15th, 2010 11:04 amlmk7975
+family really enjoyed this meal.
posted Feb 22nd, 2010 5:17 pmAnn
+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