Enjoy the fiesta in your mouth with each bite of this zesty dish.
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 super 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
- 30 ounces black beans cans, 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 whole-grain tortilla chips broken
- 1 cup Mexican style cheese shredded, reduced-fat
- 1/2 cup Greek yogurt non-fat, optional sour cream
- 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.
Have you made this recipe?
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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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I love your recipes. I substitute soy meats.
Is the 17 smartpoints for the “whole casserole” and not by serving, right?
Stephenie, Data has been recalculated, please take a look. 🙂
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.
Leona, So sorry, that should be 2 cans. The recipe has been corrected. 🙂
How big is a serving
Roger, Approximately 1 cup serving size. 🙂
Can you update your points calculation to weight watchers 2018 standards? White meat chicken and beans are both 0 points now. Thx.
Hi Dorothee, we’re working on updating all the recipes on the website to the new Weight Waters points. However, we have hundreds of recipes and is a tedious task! Please be patient with us as we work on the updates. Thanks! 🙂
This came out great although I did make some changes for my own personal preferences. Since I don’t like beans I subbed small button mushrooms. I also increased the serving size from 6 to an 8 course casserole. To compensate for the lack of satiation from the beans, I added fire roasted Mexican corn and a can of chopped green chilies. I also added some yogurt into the mixing bowl along with all the other vegetables and ingredients. I chopped up some green onions as well for sprinkling over each serving. Thanks for sharing.
Love it, Kazy! Sounds fantastic! We appreciate the feedback!