Spicy Mexican Casserole
A creamy twist to a spicy dish.
|1||medium onion (chopped)|
|1||green pepper (chopped)|
|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)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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