A creamy twist to a spicy dish.

Spicy Mexican Casserole


A creamy twist to a spicy dish.

Ready In: 55 minutes

Level: Easy

Prep: 10 minutes

Cook: 40 minutes

Yields: 8 Servings


  • 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 Smooth & Creamy Plain
  • 4 oz green chilies (diced)
  • 12 tostada shells (flat taco)
  • 3 c sharp cheddar cheese (grated)
  • 10 oz mild salsa
  • 2 tsp salt
  • 2 tsp black pepper


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 tostada shells, broken in quarters. Add half of meat mixture, cover with cheese. Top with salsa and repeat tostada, meat and cheese.

Step 5

Bake for 35 minutes.