Mexican Fiesta, in a Casserole!
Oh, how I love me some Mexican food. It’s definitely my favorite. I love how Mexican restaurants are always so relaxed and fun. The only drawback is that Mexican food tends to be heavily doused in oils and therefore, super high calorie. Add a general lack of veggies and you don’t end up with the healthiest meal in the world. That’s where this recipe comes in! You get your veggies, lean protein, complex carbs, no unnecessary oils and plenty of Mexican flavor. This is mexican made healthy, yet still delicious. Win!
I think my favorite part is the drizzle of lime juice at the end and the chopped cilantro, you just can’t beat that flavor combination. You could also whip up some of this guacamole for an appetizer or a topping for the casserole and just have a big ol’ Mexican feast! Maaaybe even add a nice, cold Negra Modelo if you’re really splurging. 😛 Hey, it’s ok because you’re getting all these nice healthy veggies, right? 😉
If you want to pump up the veggie content even more, I think sliced zucchini would be another great addition. Just saute along with the peppers and onions. I also highly recommend serving alongside some brown or spanish rice. Rice is a wonderful flavor complement to this casserole. Doesn’t it look yummy?
I hope you enjoy!
- 1 lb extra lean ground beef (I used 96% lean)
- 1 -15 oz can black beans
- 1 -14.5 oz can diced tomatoes with green chiles
- 1 ½ cups red and green bell pepper, diced (about 1 each of red and green)
- ½ to 1 whole jalapeno, diced
- 1 ½ cups frozen, fire-roasted corn
- 1 small red onion, chopped
- 1 clove garlic, minced (I sometimes use Trader Joe’s Crushed Garlic for convenience)
- 1 can/pouch red enchilada sauce (I used Frontera Red Chile Enchilada sauce)
- 1 tbsp chili powder
- 2 tsp cumin
- Sea salt to taste (about 1 teaspoon)
- 2 cups shredded Mexican cheese
- Lime juice for drizzling
- Chopped cilantro for serving (about 3 tablespoons)
- Brown rice, cooked (optional side dish)
- Preheat oven to 350 degrees.
- Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- Heat large skillet over medium heat and lightly spray with non-stick cooking spray.
- Cook ground beef until browned and set beef aside (I don’t drain since the beef is so lean).
- Using the same skillet on medium-low heat, add a little cooking oil (I like avocado) and add the peppers and onions, sautéing until lightly browned.
- Add the garlic, corn and jalapeños and cook for another few minutes.
- Next add the black beans, tomatoes, chili powder, cumin, salt, enchilada sauce and ground beef, stirring with spatula to combine.
- Once combined, add to prepared casserole dish.
- Top with mexican cheese, spreading evenly, and bake for 30 minutes. If the cheese starts to brown too much, you can cover with aluminum foil.
- Before serving, drizzle with lime juice and sprinkle with chopped cilantro.
- This casserole goes AMAZINGLY well with brown rice. I recommend putting some on the stove to cook while the casserole is in the oven and serve together. If you want to pump up the veggies, I think sliced zucchini would also be a nice addition. Just sauté along with the peppers and onions. Enjoy!
- (assuming 5 servings)
- Calories: 467
- Protein: 35g
- Carbs: 38.5g
- Fat: 18g