Spicy Mexican Casserole
A creamy twist to a spicy dish.
Yields: 8 Servings
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Ingredients
| 2 | lb | ground beef |
| 1 | medium onion (chopped) | |
| 1 | green pepper (chopped) | |
| 2 | tbsp | garlic (minced) |
| 8 | oz | mild taco sauce |
| 10 | oz | mild enchilada sauce |
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 4 | oz | green chilies (diced) |
| 12 | tostado shells (flat taco) | |
| 3 | c | sharp cheddar cheese (grated) |
| 10 | oz | mild salsa |
| 2 | tsp | salt |
| 2 | tsp | black pepper |
Directions
Preheat oven to 350°.
Brown meat, onion, green pepper and garlic. Drain off fat. Season with salt and pepper. Add taco and enchilada sauce.
Heat yogurt and chilies in a separate saucepan. Add to meat mixture. Blend well.
In a 9x12 casserole dish, line bottom with 6 layers tostado shells, broken in quarters. Add half of meat mixture, cover with cheese. Top with salsa and repeat tostado, meat and cheese.
Bake for 35 minutes.
Nutrition Information
|
380
CALORIES
|
20g
TOTAL FAT
|
30g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
380
180
|
||
| % Daily Value* | ||
| Total Fat | 20g | |
| Saturated Fat | 9g | |
| Cholesterol | 90mg | |
| Sodium | 1240mg | |
| Total Carbohydrate | 21g | |
| Dietary Fiber | 1g | |
| Sugars | 6g | |
| Protein | 30g | |
| Vitamin A | 15% | |
| Vitamin C | 40% | |
| Calcium | 30% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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