Spicy Mexican Casserole

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A creamy twist to a spicy dish.

380
Calories
20g
Fat
30g
Protein
8
Servings

Ingredients

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
Nutrition Information: 
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%

Preparation:

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.

Ingredients

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
Nutrition Information: 
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%

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