Spicy Mexican Casserole
A creamy twist to a spicy dish.
- 2 lb ground beef
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- 2 T 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 t salt
- 2 t black pepper
Calories: 380, Calories from Fat: 180, 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%
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.