Mexican Casserole

Lynnda Cloutier


A goodie from Cooking Light

★★★★★ 1 vote


4 tbsp olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, minced
1 tbsp chili powder
½ tbsp ground cumin
¼ tbsp ground black pepper
1 pkg meatless fat free crumbles, such as lightlife smart ground
48 baked tortilla chips
cooking spray
1 can pinto beans, rinsed and drained, 15 oz
1 tbsp fresh lime juice
2 cups chopped seeded plum tomato
2 tbsp minced fresh cilantro
¼ tbsp salt
1 cup shredded monterey jack cheese
2 tbsp fat free sour cream
2 tbsp chopped green onions
¼ cup sliced ripe olives


1Preheat oven to 375. Heat 2 t. oil in large skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno;p cook 1 minute. Stir in chili powder, cumin, black pepper and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in 11 x 7 inch baking dish. coated with cooking spray. Top evenly with crumbles mixture. Heat remaining 2 t. oil in skillet over medium heat. Add beans, mashing with back of wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice. Mix tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 t. sour cream, 1 t. onions, and 2 t. olives. Makes 6 servings.

About Mexican Casserole

Course/Dish: Beef, Casseroles