Healthy Mexican Casserole

About This Recipe

This meal prep friendly Healthy Mexican Casserole is high in protein, packed with fiber, easy to make, and can be made multiple ways!

Ingredients

• 1 Tablespoon Oil
• 1 ½ Pounds Ground Meat (Lean / Turkey, Beef, or Chicken (I used 93/7))
• 1 Green Pepper (Chopped up)
• 1 Yellow Pepper (Chopped up)
• 1 Red Pepper (Chopped up)
• ½ Red Onion (Chopped up)
• 2 Teaspoons Minced Garlic
• 1 ½ Tablespoons Chili Powder
• 2 Teaspoons Ground Cumin
• 1 Can Diced Tomatoes (Low Sodium / 10 Ounces)
• 1 Can Black Beans (Low Sodium / Drain & Rinsed / 15.5 Ounces)
• 1 Cup Corn (Fresh, canned, or frozen)
• 1 Can Enchilada Sauce (Low Sodium / 10 Ounces)
• 6 Mini Tortillas (Mine were 25 calories each)
• ½ Can Refried Beans (Low Sodium / 8 Ounces)
• 1 Cup Mexican Cheese

Instructions

1. Add your Oil into a large stovetop pan over medium heat
2. Once it heats up, add in your Ground Meat and break it up
3. Add in your Bell Peppers, Onion, and Garlic
4. Keep everything moving until your Ground Meat has browned (usually 5-8 minutes)
5. Turn your heat to low
6. Mix in your Chili Powder, Ground Cumin, Diced Tomatoes, Black Beans, Corn, and 1/2 your Enchilada Sauce
7. Add the other 1/2 of your Enchilada sauce into the bottom of at least a 9x13 oven safe dish
8. Spread your Refried Beans evenly over your Mini Tortillas
9. Place your Mini Tortillas into your oven safe dish over the top of your Enchilada Sauce (they may overlap)
10. Pour in the mix you made
11. You can optionally layer it by pouring in 1/2 of your mix and adding in another 6 Mini Tortillas
12. Top it with some optionally crushed up Tortillas Chips and your Mexican Blend Cheese
13. Put it into the oven on 350F/176C for around 30-35 minutes or until your cheese has melted and your sides have started to bubble
14. If you're worried about your cheese burning you can cover your dish with aluminum foil