5-Minute Prep Tex-Mex Casserole

5-Minute Prep Tex-Mex Casserole Recipe

Our 5-Minute Prep Tex-Mex Casserole will please the picky and cheer the bored. And best of all? The dish will take so little effort to make, it will astound you. Now that’s what we call some good lookin’ cookin’. This suprisingly easy casserole dish is a delicious fusion of Southwestern and Mexican flavors.

Combine all the ingredients, spread in a casserole dish, bake, and voila! You are the proud chef of an easy Tex-Mex casserole that tastes like it took hours, but barely took any time at all. Need we say more? What are you waiting for? Dinner is served!

Adding optional meat to casserole: Pre-cook 1 pound of lean ground turkey or beef until done. Drain any fat, allow to cool, and freeze in a freezer safe ziplock bag. The night before preparing the casserole remove cooked meat from the freezer and allow to defrost in the fridge overnight. Omit 1 can of beans. Combine the meat with the beans, spices, and salsa. Use a 9 x 13-inch casserole pan and increase servings to 10.

Make ahead: prepare casserole according to instructions, cover with an airtight lid, and refrigerate for up to two days or freeze up to one month. If frozen, the night before cooking remove casserole from the freezer and defrost in the fridge. Cook as instructed.

5-Minute Prep Tex-Mex Casserole Recipe

5-Minute Prep Tex-Mex Casserole Recipe

Yields: 6 servings | Calories: 276 | Total Fat: 11 g | Saturated Fat: 4 g | Trans Fat: 0 g | Sodium: 358 mg | Cholesterol: 20 mg | Carbohydrates: 28 g | Fiber: 6 g | Sugars: 1 g | Protein: 13 g | SmartPoints: 8

Ingredients

  • 2 (15-ounce) can black beans, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 12 ounces salsa, no added sugar
  • 2 cups broken whole-grain tortilla chips
  • 1 cup shredded Mexican style cheese, reduced-fat
  • 1/2 cup nonfat Greek yogurt, optional sour cream

Directions

Preheat oven to 375 degrees.

In a large mixing bowl combine beans, chili powder, cumin, black pepper, salt, and salsa.

Layer in an 8 x 8-inch casserole pan: 1/2 bean mixture, 1 cup broken tortillas chips, 1/2 cup cheese. Repeat layering.

Loosely cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes. Cut into servings.

Add a dollop of yogurt or sour cream to individual servings.

http://skinnyms.com/5-minute-tex-mex-southwestern-casserole-recipe/

 

Can’t get enough healthy, Texan and Mexican-inspired dishes? Don’t worry, we understand-they’re simply irresistible! All the more reason to check out these deliciously rewarding Tex-Mex recipes.
Tex-Mex Style Macaroni and Cheese
TexMex Rice and Beans
Healthy Tex-Mex Lasagna

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5 Comments on "5-Minute Prep Tex-Mex Casserole"

  1. Lola  January 14, 2017

    I love your recipes. I substitute soy meats.

    Reply
  2. Stephenie  April 11, 2017

    Is the 17 smartpoints for the “whole casserole” and not by serving, right?

    Reply
    • Gale Compton  April 13, 2017

      Stephenie, Data has been recalculated, please take a look. 🙂

      Reply
  3. Leona  April 14, 2017

    Can I ask for some clarification please? For the variation with meat, the instructions say to replace 1 can of beans with the meat – but further in the instructions the meat is combined with beans. Yet in the ingredient list – there’s only 1 can of beans listed. I’m confused. Should original ingredients list 2 cans of beans? Thanks much.

    Reply
    • Gale Compton  April 14, 2017

      Leona, So sorry, that should be 2 cans. The recipe has been corrected. 🙂

      Reply

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