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Mexican Fiesta Casserole
Nutrition Information
  • Serves: 8
  • Calories: 390
  • Fat: 12
  • Carbohydrates: 47
  • Sodium: 1070
  • Fiber: 9
  • Protein: 26
  • Cholesterol: 45
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 lb extra lean ground beef
  • 2 cups diced red and green bell peppers
  • 1 jalapeno finely chopped
  • 1 cup onion finely diced
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 4 ears of corn, grilled and cut from cob (~2 cups)
  • ½ teaspoon salt
  • 1 (28 oz can) red enchilada sauce
  • 12 corn tortillas
  • 2 cups low fat shredded Mexican cheese
  • 1 (16 oz) can refried beans
  • Cilantro
Instructions
  1. Preheat oven to 350 degrees. In large skillet, brown ground beef. Place onto paper towel-lined plate and set aside.
  2. Wipe skillet clean of excess grease and add pepper, jalapenos and onion. Shake skillet to form an even layer. Sprinkle with chili powder and cumin and cook without stirring for 3 minutes. Stir in corn and cook for an additional 3-5 minutes. Sprinkle with salt and set aside.
  3. Spray 9 x 13 inch baking dish with cooking spray. Spread 1 cup of enchilada sauce on the bottom of the dish. Cover sauce with 6 corn tortillas torn to fit.
  4. Put refried beans in medium bowl. Thin with 2 tablespoons of water to make them easier to spread. Place refried beans by small spoonfuls onto tortillas. Carefully spread to cover.
  5. Top beans with ½ the pepper mixture, ½ of the remaining sauce and ½ the cheese shreds.
  6. Cover with remaining tortillas, pepper mixture, sauce and cheese. Cover with foil and bake at 350 degrees F for 20-25 minutes. Remove foil and continue baking for 5 minutes. Sprinkle with fresh cilantro and serve.
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