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Spicy Mexican Casserole

A creamy twist to a spicy dish.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 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%


Step 1

Preheat oven to 350°.

Step 2

Brown meat, onion, green pepper and garlic. Drain off fat. Season with salt and pepper. Add taco and enchilada sauce.

Step 3

Heat yogurt and chilies in a separate saucepan. Add to meat mixture. Blend well.

Step 4

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.

Step 5

Bake for 35 minutes.