Mexican Casserole Recipe

Name: Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. canned kidney beans, rinsed; 1 onion, chopped; 1 clove garlic, minced; 5 to 6 mushrooms, sliced; 1 green pepper, chopped; 1 1/2 c. stewed tomatoes; 1 Tbsp. chili powder; 1 tsp. cumin seed, ground; 1/4 c. no fat Mozzarella cheese; 1/2 c. no fat Cheddar cheese; 1/4 c. low-fat yogurt

Servings: persons

2 c. canned kidney beans, rinsed
1 onion, chopped
1 clove garlic, minced
5 to 6 mushrooms, sliced
1 green pepper, chopped
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin seed, ground
1/4 c. no fat Mozzarella cheese
1/2 c. no fat Cheddar cheese
1/4 c. low-fat yogurt

1
Saute onion, garlic, mushrooms and pepper.
2
Add the beans, tomatoes and spices.
3
Simmer gently for about 30 minutes.
4
Mix Cheddar cheese and yogurt.
5
In a 1 1/2-quart casserole, place a layer of sauce, 1 1/2 tablespoons of grated Mozzarella cheese and 4 tablespoons of cheese-yogurt mixture.
6
Repeat until all ingredients are used, ending with a layer of sauce.
7
Top with cheese-yogurt mixture.
8
Bake at 350u00b0 for 15 to 20 minutes.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. canned kidney beans, rinsed, 1 onion, chopped, 1 clove garlic, minced, 5 to 6 mushrooms, sliced, and more.

Yes, Mexican Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Casserole

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