TEX-MEX FIESTA CASSEROLE
So far this is my favorite recipe that I use. It is from Joanna Lund. I make this at least once a month. It has a great taste and the portion size is plentiful. Per serving is 260 calories. The diabetic exchanges per serving are: 2 1/2 protein, 2 vegetable, 1 starch. You won't be sorry for trying it. My 3 year old son eats it too. You won't miss the fat/calories.
Provided by Doing it Right
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray an 8-by-8-inch baking dish with cooking spray.
- In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
- Add salsa, chili seasoning, tomato sauce and ketchup.
- Mix well to combine.
- Stir in corn, rice and cheddar cheese.
- Pour mixture into prepared baking dish.
- Bake for 20 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 6 servings.
- HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.
Nutrition Facts : Calories 306.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 55.4, Sodium 639.1, Carbohydrate 39, Fiber 3.4, Sugar 6.9, Protein 23.2
TEX MEX FIESTA BAKE
Make and share this Tex Mex Fiesta Bake recipe from Food.com.
Provided by Fluffy
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Prepare stuffing according to package directions using 3/4 cup water.
- Spoon into bottom of a greased 2 qt baking dish.
- Heat oil in frypan.
- Add onion and green pepper and cook until tender.
- Stir in chicken, tomato, corn and taco sauce.
- Spoon over stuffing.
- Bake 15 mins.
- Cover with cheese and bake 5 mins more.
MEXICAN FIESTA CASSEROLE
Provided by Bobby Deen
Categories turkey Kid-Friendly Quick & Easy Dinner Casserole/Gratin Healthy Potluck Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
- 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
- 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
- 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
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