A creamy twist to a spicy dish.

Spicy Mexican Casserole

By Stonyfield

A creamy twist to a spicy dish.

Ready In: 55 mins

Level: Easy

Prep: 10 mins

Cook: 40 mins

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


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.

make it with yogurt instead and SAVE $1.50!